Low Carb Pancakes

These low carb pancakes bring pancakes back to the breakfast table without the white flour and sugary syrup. Almond flour gives them a soft, tender texture, while eggs help them hold together and rise. They aren’t quite as airy as traditional white-flour pancakes, but they are surprisingly fluffy for an almond flour pancake—and they actually look like pancakes!

Sunday was always pancake day when I was growing up. Those pancakes were light, fluffy, and drenched in syrup. This version is a practical way to enjoy that familiar breakfast while sticking with low carb ingredients.

What Makes These Low Carb Pancakes Work

The batter comes together quickly in a blender, which helps combine the almond flour and eggs evenly. An electric mixer also works if you don’t have a blender.

Once the batter is mixed, let it rest for a few minutes. That short pause gives the almond flour time to absorb some of the liquid and lets the batter settle before it goes onto the griddle.

Gentle Sweet adds sweetness without sugar. You can use another sweetener you already have, but sweetener blends vary quite a bit in strength, so adjust it accordingly. Virgin coconut oil works well for the oil and may add a light coconut flavor.

Tips for Cooking Almond Flour Pancakes

A griddle set to 350°F gives the pancakes time to cook through without rushing the outside. Watch for bubbles to form before flipping. After the second side is cooked, remove the pancake from the griddle.

Using a 1/4-cup measuring cup to scoop the batter keeps the pancakes fairly even in size. The full batch makes 12 pancakes when portioned this way.

Almond flour pancakes can be a little more delicate than white-flour pancakes, so wait for those bubbles and a set edge before turning them. A confident, gentle flip helps them stay intact.

Low Carb Pancake Toppings

Serve these with your favorite low carb toppings. For a simple fruit topping, cook blueberries with a little water and sweetener until warmed and saucy. Bacon also fits right alongside them for that familiar pancake breakfast.

Low Carb Pancakes
Prep Time: 0 minutes
Cook Time: 0 minutes
Total Time: 0 minutes
Servings: 0

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. 1.Put everything in a blender and blend until combined. (You can use an electric mixer if you don’t have a blender).
2. Allow to rest for a few minutes while you clean up the kitchen.
3. Bake on a griddle until there a bubbles forming and flip. I cooked mine on the griddle set at 350 degrees.
4. Remove when the other side is cooked.
5. Serve with your favorite low carb toppings. I cooked some blueberries with a little water and add some sweetener.
6. This made 12 pancakes. I scooped the batter with a 1/4 cup measuring cup.