Vickie's Recipes
Low Carb Pancakes
I make these every Sunday. They are delicious plain with low-carb maple syrup.
* See link below for syrup. Or I add ¼ pumpkin in the fall, Egg Nog at holiday time instead of the milk. Or add Blueberry’s and/or low-carb chocolate chips just for fun. This is low carb, gluten-free, sugar-free and dairy-free. And easy and yummy!
*Substitute dairy products if you wish. It will make this lower in carbs.
Servings: 4 Total time: 20 min
Ingredients
1 Cup Almond Flour
1 Tea Baking Soda
1/4 Cup Almond Milk Unsweetened
4 Eggs
A sprinkle of Cinnamon
Sweetener of your choice to taste
Directions
To a mixing bowl, whisk Almond Flour and Baking Soda
Add Cinnamon, Sweetener (if using), and whisk together.
Add eggs and Almond Milk. Whisk until smooth.
Stir in Fresh or Frozen Blueberries, or Low Carb Chocolate Chips (if you choose)
Spray a pan or griddle with Olive Oil.
Use the ¼ cup servings on to hot pan. Cook for 3- 4 minutes. The pancakes will bubble. Flip and cook for another 2- 3 minutes.
Serve immediately. Enjoy!
Special Diet Information
If you are not dairy sensitive, substitute milk for Almond Milk.
I use Lilly's Chocolate Chips and Lakanto Sugar-Free Maple Syrup
Makes 4 large or 8 Medium. Our dog gets a smaller one so less for us 😊
Total Carb and Calories count without any add-ins. Divide the total carb by the number of pancakes and that is the carbs for each pancake.
Carbs: 25
Calories: 987
* As an Amazon Associate, I earn from qualifying purchases.
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