After a while you can actually get tired of eggs and bacon for breakfast and urn some delicious pancakes. Here is a recipe that gives you some pancakes that will not make you miss those old flour ones and with only 1 net carb per 4 inch pancake you can survive these with almost no insulin spike after eating.
|Almond meal low carb pancakes|| |
- 1 tablespoon vanilla extract
- ½ cup coconut milk
- ⅛ cup Splenda
- 2 eggs
- 1.5 cup almond meal
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 tablespoon baking powder
- ¼ cup water (as needed)
- Add vanilla, milk, Splenda, eggs into blender and mix on high until liquid gets nice and frothy.
- Add remaining ingredients and blend until well mixed. If the batter seems a bit thick add a bit of water to thin out a little (for me this took about ¼ of a cup of water)
Next problem comes up on how to top these, peanut/almond butter is a good option. Some other ideas is Splenda sweetened whipping cream or take some berries and add to a saucepan with a couple of tablespoons of Splenda and bring to a boil, then simmer until you have a syrup like consistency. There are also sugar-free/low-carb syrups on the market.