Low Carb Almond Flour Pancakes Recipes

LOW-CARB ALMOND FLOUR PANCAKES

Low-Carb Almond Flour Pancakes image

You will love this light and fluffy almond flour pancakes!

Provided by Libby Jenkinson

Number Of Ingredients 6

Ingredients

2 cups almond meal/flour
1 tsp baking powder
1 tsp vanilla extract
2 eggs - medium
1/4 cup water
2 tbsp granulated sweetener of choice (or more to your taste)

Steps:

Mix all the ingredients together in a blender for 30 seconds.
Heat a skillet or griddle on medium-high heat. When it is warm lightly oil/grease the pan so that your pancakes won't stick.
Scoop the batter onto the pan. Use the back of the spoon to shape the pancake into about the size of a fist. Cook the pancake for 3-4 minutes on each side. You can likely cook 3-4 pancakes at a time.
Add desired toppings to your pancakes, serve, and enjoy!

Nutrition Facts : ServingSize 1 pancake, Calories 175.9 kcal, Carbohydrate 6.3 g, Protein 7.3 g, Fat 14.9 g, Sodium 16.5 mg, Fiber 3 g, Sugar 1.1 g

LOW CARB PANCAKES - ALMOND FLOUR

Low Carb Pancakes - Almond Flour image

This is a recipe I am going to try. I have not tried it yet, but I am always looking for low carb breakfast ideas...

Provided by LisaLisaB

Categories Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup almond flour
1 tablespoon sugar substitute
2 eggs
1/3 cup seltzer water
1 tablespoon heavy cream
1/4 teaspoon salt
1/8 teaspoon cinnamon

Steps:

Simply combine and cook in skillet. Use sugar free syrups or cool and use as "bread". (If using as a non sweet bread, leave out splenda and cinnamon).
Serves 2.
I use splenda as sugar substitute -- .

Nutrition Facts : Calories 118.9, Fat 7.8, SaturatedFat 3.3, Cholesterol 221.8, Sodium 371.9, Carbohydrate 5.4, Fiber 0.1, Sugar 4.6, Protein 6.6

KETO PANCAKES

Keto Pancakes image

Satisfy your breakfast cravings even when you're following the keto diet with these nutty flapjacks.

Provided by Food Network Kitchen

Time 1h10m

Yield 10 pancakes

Number Of Ingredients 13

Ingredients

1 cup almond flour
1/4 cup coconut flour
2 teaspoons confectioners' erythritol sweetener (see Cook's Note)
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup unsweetened coconut milk
1/4 cup heavy cream
3 tablespoons unsalted butter, melted and cooled, plus more for the skillet
1 teaspoon pure vanilla extract
3 large eggs
2 tablespoons toasted unsweetened coconut flakes
2 tablespoons toasted chopped macadamia nuts
Zest of 1/2 lemon

Steps:

Whisk together the almond flour, coconut flour, erythritol, baking powder and salt in a large bowl. Whisk together the coconut milk, cream, butter, vanilla and eggs in a separate bowl until well combined. Pour the wet ingredients into the dry and stir until well combined. Stir in the coconut, nuts and lemon zest. Let rest for 10 minutes.
Heat a large nonstick skillet over medium heat. Add enough butter to coat the skillet. Using a 2-tablespoon cookie scoop, scoop the batter into the skillet and use the back of the scoop to spread it into a 3-inch round. Cook until the underside is deep golden brown and the pancake is puffed, about 3 minutes. Flip and cook until the second side is golden brown and the pancake is cooked through, about 2 minutes more; transfer to a plate. Repeat with the remaining batter. Serve warm.

Nutrition Facts : Calories 340, Fat 30 grams, SaturatedFat 12 grams, Cholesterol 145 milligrams, Sodium 220 milligrams, Carbohydrate 10 grams, Fiber 5 grams, Protein 10 grams, Sugar 2 grams

TRULY LOW CARB PANCAKES

Truly Low Carb Pancakes image

Real pancakes, no pork rinds or soy flour- made with almond flour, baking powder, eggs, etc. I experimented with a combo of recipes and came up with a winner. I added pecan pieces to the batter, you could add blueberries or anything to make your favorite pancakes.

Provided by MNLisaB

Categories Breakfast

Time 11m

Yield 6 pancakes

Number Of Ingredients 7

Ingredients

1/2 cup almond flour
3 tablespoons vital wheat gluten
3 eggs, beaten
1/3 cup seltzer water
2 tablespoons cream or 2 tablespoons half-and-half
1 teaspoon Splenda sugar substitute
1/2 teaspoon baking powder

Steps:

Preheat and grease pancake griddle, medium heat.
In a medium bowl, mix together wheat gluten, almond flour, baking powder and Splenda.
Add the eggs, cream and seltzer and mix lightly until blended.
Pour about 1/4 cup batter for each pancake onto prepared griddle, will make 6 pancakes.
Flip over when golden brown on the underside and bubbles appear on the top.
Cook for about another 2 minutes, or until golden brown on the underside.
Serve with your favorite accompaniments- butter, sugar free pancake syrup, as usual.

Nutrition Facts : Calories 51.5, Fat 4, SaturatedFat 1.7, Cholesterol 111.3, Sodium 69.7, Carbohydrate 0.4, Sugar 0.2, Protein 3.2

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