Ingredients:
- 220 grams (1 cup) thick Greek yogurt (low-fat or full-fat)
- 1 egg
- 80 grams (⅓ cup + 1 tbsp) granular sweetener erythritol
- 90 to 100 grams (1 cup) almond flour
- 1/4 cup Zen Basil Seeds
- ½ tsp vanilla extract (optional)
- Pinch of salt
- Chocolate chips (optional)
Instructions:
1. **Preheat Oven:**
- Preheat your oven to 350°F (175°C).
2. **Prepare Ingredients:**
- In a large mixing bowl, add the Greek yogurt and egg. Whisk together until smooth.
- Add the granular sweetener erythritol and continue to whisk until fully incorporated.
3. **Add Dry Ingredients:**
- Gradually add the almond flour to the wet mixture, stirring constantly to avoid lumps.
- Add the Zen Basil Seeds to the mixture and stir well to combine.
4. **Optional Additions:**
- If using, add the vanilla extract and a pinch of salt to the batter. Mix thoroughly.
- If desired, fold in chocolate chips.
5. **Prepare Baking Sheet:**
- Line a baking sheet with parchment paper or lightly grease it.
6. **Form Pancakes:**
- For mini pancakes, drop about 1-2 tablespoons of batter onto the prepared baking sheet, spacing them evenly.
7. **Bake:**
- Bake in the preheated oven for 10-15 minutes or until the pancakes are golden brown and cooked through. Check for doneness by inserting a toothpick into the center of a pancake; it should come out clean.
