Step 1

Add the almond flour, oat fiber, baking powder and salt to a glass bowl and whisk to combine, then set aside.

Step 2

In a separate bowl, add in the egg white and beat to stiff peaks using a hand mixer.

Step 3

In a third mixing bowl, add in the buttermilk, egg yolks, sweetener and vanilla extract. Mix for about 2 minutes. Add in the egg whites and mix briefly, trying not to completely deflate them.

Step 4

Pour in the almond flour mixture and mix just until combined. Let the batter rest for 15 minutes at room temperature.

Step 5

Heat a large nonstick skillet to low and brush with avocado oil, coconut oil or clarified butter. Don’t use regular butter, or the pancakes could burn.

Step 6

Using an ice cream scooper, measure out about 3/4 of the scoop full and form a few small pancakes in the pan. Don’t make them too big, otherwise they’ll be harder to flip.

Step 7

Cover with a lid and cook for several minutes on each side until they are cooked through. You’ll know it’s time to flip them when you see the batter is cooked around the outside and small air bubbles form on top.

Step 8

It’s important that you cook them low and slow, covered, that’s the key to making these turn out perfect! Serve warm with your choice of toppings: sugar-free maple syrup, butter, strawberry or blueberry sauce.