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pattikakes
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Preheat your non-stick skillet over medium-low heat for at least 3-4 minutes. Don't rush this step - proper preheating prevents sticking and creates even browning.
Combine all ingredients in a medium bowl and blend using an immersion blender for exactly 45 seconds. The batter should be smooth but not over-processed.
Let the batter rest for 5 minutes at room temperature. This crucial step allows the almond flour to absorb moisture and thicken the batter.
Test your pan temperature by sprinkling a few drops of water on the surface. They should sizzle and evaporate within 2-3 seconds.
Lightly grease the skillet with about ½ teaspoon of oil, spreading it evenly with a paper towel.
Pour ¼ cup of batter into the center of the pan, then gently spread it into a 4-inch circle using the back of a spoon or offset spatula.
Cook for 2-3 minutes without moving the pancake until small bubbles form on the surface and the edges look set.
Flip carefully using a wide spatula, supporting the pancake as you turn it. Cook the second side for another 2 minutes until golden brown.
Transfer to a warm plate and cover with a clean kitchen towel to keep warm while you cook the remaining pancakes.
Serve immediately with your favorite keto-friendly toppings while they're still warm and fluffy.