Who says you can’t enjoy pancakes on a low-carb diet? Not me! I’ve been playing around with this Low Carb Pancake Recipe with Almond Flour for ages, and I finally nailed it. Seriously, these are so easy to whip up, and they taste absolutely amazing. I’m talking fluffy, slightly nutty, and totally satisfying.
The secret? Almond flour! It’s a game-changer. It gives these pancakes a wonderful texture and keeps them nice and low in carbs. I used to think pancakes were a weekend treat only, but now I can have them whenever I want without feeling guilty. Trust me, you’re gonna love these!
Why You’ll Love This Low Carb Pancake Recipe with Almond Flour
Okay, so why should you even bother making these? Let me tell you! Seriously, these aren’t just “good for low carb,” they’re just plain GOOD. Here’s the deal:
Quick and Easy Low Carb Pancake Recipe with Almond Flour
I’m talking minimal effort here, folks. Whisk, pour, flip, eat! You can have these babies ready in minutes. No crazy techniques or hard-to-find ingredients.
Delicious and Satisfying Low Carb Pancake Recipe with Almond Flour
They taste like *real* pancakes! The almond flour gives them a yummy, slightly nutty flavor that I just adore. Plus, they totally squash those pancake cravings. Winning!
Gluten-Free and Healthy Low Carb Pancake Recipe with Almond Flour
If you’re avoiding gluten, these are your new best friend. And because they’re low carb, you can enjoy them without the sugar crash. It’s a breakfast (or any time!) win-win.
Essential Equipment for Your Low Carb Pancake Recipe with Almond Flour
Alright, let’s talk tools! You don’t need anything fancy to whip up these low carb pancakes. Just the basics! I usually grab my favorite mixing bowls (the ones that stack!), a good whisk (makes all the difference!), and my trusty non-stick skillet. Oh, and don’t forget a spatula for flipping! That’s it! Easy peasy!
Low Carb Pancake Recipe with Almond Flour Ingredients
Okay, let’s gather our goodies! Here’s what you’ll need to make these amazing low carb pancakes. Make sure you grab 2 cups of that superfine, blanched almond flour – it makes all the difference! You’ll also need 2 tsp of baking powder, ½ tsp of salt, and then our spice squad: 2 tsp of ground cinnamon, ¼ tsp of ground cardamom (trust me on this one!), and ½ tsp of ground nutmeg.
For the wet stuff, you’ll want 1 cup of almond milk, 3 large eggs, and 2 tsp of pure vanilla extract. And last but not least, you’ll need about 2 tbsp of olive oil or melted butter for greasing the pan. Got it all? Let’s get cooking!
How to Make the Best Low Carb Pancake Recipe with Almond Flour: Step-by-Step Instructions
Alright, let’s get down to business! This low carb pancake recipe is seriously simple, but I’m going to walk you through every step so you get perfect pancakes every single time. Ready? Let’s do this!
Preparing the Batter for Your Low Carb Pancake Recipe with Almond Flour
First things first, grab a big bowl and whisk together all those dry ingredients: the almond flour, baking powder, salt, cinnamon, cardamom, and nutmeg. Get it all nice and mixed up! Then, in goes the almond milk, eggs, and vanilla extract. Now, whisk everything together until *just* combined. Don’t overmix! A few lumps are totally fine. Seriously, overmixing makes tough pancakes, and nobody wants that!
Cooking Your Low Carb Pancake Recipe with Almond Flour to Perfection
Okay, this is where the magic happens! Pop a pan or skillet on the stove over medium-low heat. I have a gas stove, and I usually set the flame just a smidge above low. You want it hot enough to cook the pancakes, but not so hot that they burn. Grease the pan with a little olive oil or melted butter. Now, give that batter another quick stir (just in case things settled), and dollop about 3-4 tablespoons of batter onto the hot pan for each pancake. Let them cook for about 3 to 3.5 minutes, until the edges look firm and you see little bubbles forming on top. That’s when you know it’s time to flip! Gently slide a spatula under the pancake and flip it over. Cook for another 2 minutes or so, until golden brown.
Serving Your Delicious Low Carb Pancake Recipe with Almond Flour
Woohoo! Your pancakes are ready! Slide ’em off the pan and onto a plate. And then repeat with the rest of the batter! If you’re making a big batch, you can keep the cooked pancakes warm in a low oven (around 200°F) while you finish up. That way, everyone can eat together. Now, pile on your favorite toppings and dig in! You deserve it!
Ingredient Notes and Substitutions for Your Low Carb Pancake Recipe with Almond Flour
Let’s chat about some of these ingredients, okay? First, that almond flour – it’s KEY! Make sure it’s superfine and blanched. Trust me, it makes a difference in the texture. But hey, if you’re in a pinch, you could try using another low-carb flour like coconut flour, but you’ll probably need to adjust the amount of liquid.
And speaking of liquid, almond milk is my go-to, but any unsweetened milk alternative will work great! Think coconut milk, flax milk, you name it! As for spices, feel free to get creative! Don’t have cardamom? No worries, just skip it or add a pinch more cinnamon. This whole low carb pancake recipe thing? It’s all about having fun and making it your own!
Tips for the Perfect Low Carb Pancake Recipe with Almond Flour
Want to take your low carb pancakes from good to AMAZING? Of course, you do! Here are a few of my favorite tips and tricks. First off, try to use room temperature eggs. I find they blend into the batter much better. Also, I know I already said it, but seriously, don’t overmix the batter! Lumps are your friend! And finally, be patient when cooking. Low and slow is the way to go! That way, you’ll get perfectly golden, fluffy almond flour pancakes every time!
Frequently Asked Questions About This Low Carb Pancake Recipe with Almond Flour
Got questions about making the best low carb pancakes ever? I got you! Here are a few of the things I get asked most often:
Can I use a different type of flour for this Low Carb Pancake Recipe?
Okay, so almond flour is kinda the star here, but if you’re in a pinch, you could try coconut flour. Just know it soaks up a LOT more liquid, so you’ll need to play around with the amount of almond milk. Start with half the amount and add more until you get a good pancake batter consistency.
What toppings go well with Low Carb Almond Flour Pancakes?
Oh, the possibilities! My personal fave is a handful of fresh berries – raspberries, blueberries, strawberries…yum! Sugar-free syrup is a classic, of course. Or, if you’re feeling fancy, a dollop of whipped cream (unsweetened, of course!) is always a good idea!
How do I store leftover Low Carb Pancake Recipe with Almond Flour?
If you happen to have any leftovers (which is rare at my house!), just pop them in an airtight container in the fridge. They’ll keep for a few days. To reheat, you can microwave them for a few seconds or toss them in a toaster oven until warmed through. They’re even pretty tasty cold, straight from the fridge, if I’m being honest!
Nutritional Information for This Low Carb Pancake Recipe with Almond Flour
Okay, so let’s talk numbers! Each of these yummy low carb pancakes clocks in at roughly 150 calories. You’re also looking at about 10g of fat, 6g of protein, and around 8g of carbs (with 3g of fiber!). Keep in mind that these are just estimates, though! It all depends on the exact ingredients you use. But hey, not bad for a pancake, right?
Enjoy Your Low Carb Pancake Recipe with Almond Flour and Share Your Creations!
Alright, my friend, go make some pancakes! Seriously, you deserve a delicious low carb treat. And hey, when you do, snap a pic and share it! Tag me, leave a comment, rate the recipe… I wanna see your amazing almond flour pancake creations! Happy flipping!
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Foolproof Low Carb Pancake Recipe with Almond Flour
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 9 1x
- Category: Breakfast
- Method: Pan Frying
- Cuisine: American
- Diet: Gluten Free
Description
Make easy and delicious almond flour pancakes with this simple recipe.
Ingredients
- 2 cups Almond flour (superfine, blanched)
- 2 tsp Baking powder
- 1/2 tsp Salt
- 2 tsp Ground cinnamon
- 1/4 tsp Ground cardamom
- 1/2 tsp Ground nutmeg
- 1 cup Almond milk
- 3 Eggs
- 2 tsp Pure vanilla extract
- 2 tbsp Olive oil or Butter (for greasing the pan)
Instructions
- Gather all the ingredients together.
- Mix your dry ingredients, such as the almond flour, baking powder, salt, cinnamon, cardamom, and nutmeg together in a large bowl.
- Then, add in the wet ingredients, such as the almond milk, eggs, and pure vanilla extract to the bowl. Using a whisk or a spoon, mix the dry ingredients and wet ingredients until they are well combined.
- Then, place a pan or skillet over a stove top set to medium-low heat. (I have a gas stove and have the flame set at the mark between low and medium when making these pancakes). Grease the pan with oil and/or butter.
- Mix the batter again and add 3 to 4 tablespoons of the pancake batter onto the pan. Let the pancake cook for 3 to 3.5 minutes until the edges are firm and small bubbles form in the center.
- Then, using a spatula, flip the pancake over and let it cook for another 2 minutes or so.
- Remove the pancake from the pan.
- Repeat until the rest of the pancake batter is used.
Notes
- For best results, use superfine, blanched almond flour.
- Adjust the amount of spice to your preference.
- Serve with your favorite toppings like berries or sugar-free syrup.
Nutrition
- Serving Size: 1 pancake
- Calories: Approx. 150
- Sugar: 2g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg
