Almond meal low carb pancakes


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
Recipe type: Breakfast
Prep time:
Cooking time:
Total time:
Servings: 12
  • 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)
  1. Add vanilla, milk, Splenda, eggs into blender and mix on high until liquid gets nice and frothy.
  2. 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)
Serving size: 4 inch pancake Calories: 95 Fat: 8 Carbs: 3 Fiber: 2 Protein: 4
You can save leftovers in the fridge for 3-4 days or a month in the freezer of a month.

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.

1 Comment

Leave a Reply