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Prep Time10 Mins
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Cook Time15 Mins
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Serving4
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These low carb almond flour pancakes are a perfect breakfast option for those looking to reduce their carbohydrate intake while still enjoying a fluffy and satisfying meal. Packed with protein and healthy fats, they are both delicious and nutritious!
Ingredients
Directions
In a mixing bowl, combine the almond flour, baking powder, and salt. Mix until well blended.
In another bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until well combined, making sure there are no lumps in the batter.
Heat a non-stick skillet over medium heat. Add a small amount of coconut oil or butter to the pan.
Scoop 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown.
Repeat with the remaining batter, adding more oil to the skillet as needed.
Conclusion
Tips:Serve these pancakes with low carb syrup, fresh berries, or a dollop of whipped cream for added flavor.You can also add in some spices like cinnamon for an extra kick! These pancakes are best enjoyed fresh but can be stored in the refrigerator for up to 3 days or frozen for up to a month. Reheat in a skillet or microwave before serving.Enjoy your delicious low carb pancakes!
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