Ingredients for Low Carb Pancakes
- 1 ½ cups almond flour (or make your own by pulsing 1 ½ cups blanched almonds in a food processor until they resemble coarse cornmeal – don’t over-process or you’ll end up with almond butter!)
- Eggs
- Sparkling Water
- Oil
- Salt
- Splenda Sugar Substitute
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How to Make Low Carb Pancakes
- In a medium bowl, whisk together the almond flour, baking powder, salt, and sweetener.
- In a separate bowl, whisk together the eggs, milk (or milk alternative), and melted coconut oil.
- Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour ¼ cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Low-carb pancakes may not bubble as much as traditional pancakes.
- Serve immediately with your favorite sugar-free syrup or toppings.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
11g
Fat
25g
Carbs
3g
