Best 3 Truly Low Carb Pancakes Recipes
LOW-CARB PANCAKES
If you are watching your carbs and craving pancakes, here is a breakfast you will like. To obtain almond meal, put some almonds in your food processor and pulse them until they are the consistency of cornmeal. Be careful if you over-pulse, you will obtain almond butter :).
Provided by Engineer in the Kit
Categories Breakfast
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together.
- Cook the batter as you would pancakes, be careful not to burn them as you might not get the regular bubbles.
- Serve them with sugar-free syrup.
Nutrition Facts : Calories 468.2, Fat 41.8, SaturatedFat 5.1, Cholesterol 186, Sodium 362.2, Carbohydrate 11.6, Fiber 5.8, Sugar 2.8, Protein 16.4
FLUFFY KETO PANCAKES
These fluffy, tasty pancakes are super easy. Serve with plenty of butter and your favorite sugar-free syrup.
Provided by just.a.mom
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Mix almond flour, coconut flour, sweetener, salt, baking powder, and cinnamon together in a bowl. Whisk in eggs, heavy cream, butter, and vanilla extract slowly until batter is just blended.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 382.5 calories, Carbohydrate 13.4 g, Cholesterol 281.2 mg, Fat 33.2 g, Fiber 3.5 g, Protein 15.3 g, SaturatedFat 10.3 g, Sodium 842.3 mg, Sugar 1.8 g
TRULY LOW CARB PANCAKES
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
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
Tips:
- Use a kitchen scale to measure ingredients: This will ensure accuracy and consistency in your pancakes.
- Whisk the dry ingredients together before adding them to the wet ingredients: This will help to prevent lumps.
- Let the batter rest for a few minutes before cooking: This will allow the ingredients to fully hydrate and will result in a more tender pancake.
- Cook the pancakes over medium heat: This will help to prevent them from burning.
- Flip the pancakes only once: Flipping them too often will make them tough.
- Serve the pancakes immediately with your favorite toppings: Butter, syrup, fruit, or whipped cream are all great options.
Conclusion:
With a few simple ingredients and a little bit of effort, you can enjoy delicious, low-carb pancakes that are perfect for breakfast, lunch, or dinner. These pancakes are a great way to satisfy your sweet tooth without sacrificing your health. So next time you're craving pancakes, give this recipe a try!
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