Low Carb Pancakes
Do you ever crave pancakes and bacon? I grew up with Sunday always being pancake day. Now these weren’t healthy, they were the light and fluffy pancakes drenched in sugary style syrup. They were delicious. I loved that breakfast and miss having pancakes since those kinds of pancakes are not trim healthy mama friendly.
I made up a batch of pancakes that are gluten free and sugar free. They aren’t quite as fluffy as the ones with white flour but they are the fluffiest ones I have made since eating this way. I was impressed with their fluffiness and even how they look. They look like pancakes!! I am so excited about this recipe. This is also an NSI recipe- no special ingredients. I used gentle sweet for my sweetener, but you can use whatever you have.
Low Carb Pancakes
Ingredients
- 1 1/2 Cups Almond Flour
- 3 Pinches of Salt
- Scant 3/4 Teaspoon of baking soda
- 1/2 Teaspoon of Vanilla Extract
- 1/4 Cup of Oil- I used virgin coconut oil
- 1/4 Cup of Water
- 4 Eggs
- 1 Tablespoon of Gentle Sweet
Instructions
- 1.Put everything in a blender and blend until combined. (You can use an electric mixer if you don’t have a blender).
- Allow to rest for a few minutes while you clean up the kitchen.
- Bake on a griddle until there a bubbles forming and flip. I cooked mine on the griddle set at 350 degrees.
- Remove when the other side is cooked.
- Serve with your favorite low carb toppings. I cooked some blueberries with a little water and add some sweetener.
- This made 12 pancakes. I scooped the batter with a 1/4 cup measuring cup.
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Can you use baking blend instead of almond flour?
I am sure you can but I would use at least 1/4 less than the recipe calls for of almond flour.
These are amazing! Best low carb pancakes I’ve found since starting THM. Thank you Jennifer!
I am so happy that you loved them! I am proud of this recipe. <3