Almond meal low carb pancakes
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
  • 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)
Calories: 95 Fat: 8 Fiber: 2 Protein: 4
You can save leftovers in the fridge for 3-4 days or a month in the freezer of a month.
Recipe by Fat Guy Weight Loss at