Low-Carb Pancakes - Almond Meal - 3g Carbs, 1g Effective Carbs, 2g Fiber
By Laura Dolson
Prep Time: 7 min
Cook Time: 15 min
Total Time: 22 min
Yield: 6 pancakes
1 cup almond meal
1/4 cup water (for puffier pancakes, you can use sparkling water)
2 Tbsp oil
1/4 teaspoon salt
1 Tbsp sweetener
Mix ingredients together and cook as you would other pancakes. I like to use a nonstick pan with a little oil. The only real difference is that they won't "bubble" on top the same way as regular pancakes. Flip them when the underside is brown.
Serve with sugar-free maple syrup, Easy Three Berry Syrup, strawberry topping, or other low carb topping.
Yield: Six 4-inch pancakes
Serving Size: 1 pancake
Nutrition per Serving: 155 Calories, 3g Total Carbs, 1g Effective Carbs, 2g Fiber, 6g Protein
User Rating: Perfect Pancakes!
I have made these multiple times and they always come out perfect (see pic). My whole family (ages 1 year, 4 years, 10 years and 42 years) all love them. I use mineral water instead of regular water and let the batter fluff up for 15 minutes before cooking them. I use safflower oil for my oil and 1/2 Tbsp of stevia instead of 1 Tbsp
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