Low Carb Almond Flour Pancakes

/ tags almond flour, low-carb, pancakes, recipes

“These low carb almond flour pancakes are fluffy but substantial, lightly sweet, and wonderful. The recipe makes enough for a family for breakfast (or dinner) or enough to freeze for a quick breakfast fix!” Low Carb Almond Flour Pancakes – You must try this recipe.

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30 m

5 Servings

302 cals

Ingredients

1 cup Honeyville Almond Flour
1/4 cup Bob’s Red Mill Coconut Flour
1/4 cup erythritol
3/4 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons whey protein powder (I like Isopure zero carb)

7 ounces full fat coconut milk (1/2 can)
2 tablespoons olive oil coconut oil or ghee
2 large eggs
1 large egg white
1/2 teaspoon vanilla extract
1/4 teaspoon stevia glycerite

Directions

Measure and add all of the dry ingredients to a medium bowl. Blend together well with a hand mixer or a whisk.
In a smaller bowl, add all of the wet ingredients and blend together with a hand mixer.
Pour the wet ingredients into the dry ingredients and mix thoroughly with a hand mixer until all of the dry ingredients are completely incorporated.
Heat a skillet or griddle over medium heat. Spray the surface with baking spray or use oil to lubricate.
Pour pancake batter using a 1/4 cup measuring cup or a small ladle into the pan and spread the batter evenly into a circular pancake about 3- 4 inches across.
Cook the pancake until a skin forms around the outside edge and then flip to finish cooking.
Makes 10 pancakes with 2 pancakes per serving.
Enjoy! 🙂