Whisk together the whole egg, egg whites, vanilla extract, and swerve.
Mix the baking powder with 4 Tablespoons of the almond flour and add to wet ingredients. Mix well. Add an additional almond flour, 1 Tablespoon at a time until the batter is the consistency of regular pancake batter. In all my test batches, this took a total of 6 Tablespoons of almond flour.
Preheat a non-stick pan on medium heat for 5 minutes. You want the pan hot, but not smoking. Adjust your temperature according your stove and the pan you are using.
Pour a couple of Tablespoons of batter onto the pan and let it cook for 1-2 minutes or until you see bubbles forming on the top. Flip and cook an additional 1-2 minutes.
Serve with your favorite pancake toppings and enjoy!
Carb Counts: While Swerve has a carb count of 3.5 carbs per serving in this recipe, the net carbs are zero because Swerve does not affect blood sugar like some other artificial sweeteners and sugar. The carb count has been removed from the nutritional information.Nutritional values are provided as a courtesy and thesaltedpepper.com makes no guarantees of accuracy. We do our best to ensure they are accurate, but many factors influence nutritional values that are beyond our control. Different brands of items have different nutritional values, so it is always best to do your own independent nutritional analysis based on the items you are using in a recipe if you require a high level of accuracy. Thesaltedpepper.com will not be held accountable for any errors in the displayed nutritional information.