Low Carb Almond Cinnamon Pancakes Recipes

LOW CARB KETO PANCAKES RECIPE (FLUFFY & EASY!)

Steps:

• In a large bowl, whisk all ingredients together, until smooth. (Batter should be the consistency of typical pancake batter. If it's too thick, add a little more milk. Don't add too much, or the pancakes will be too "wet".)
• Preheat a lightly oiled large non-stick skillet on the stove over medium-low to medium heat. (See notes below on oil options.) Drop the batter onto the hot pan and form into circles. Cover with a lid (this is important!) and cook about 1.5-2 minutes, until bubbles start to form on the edges. Flip and cook, uncovered this time, for another 1.5-2 minutes, until browned on the other side. (I love this thin turner for easy flipping.) Repeat with the rest of the batter.

LOW-CARB ALMOND CINNAMON PANCAKES

Steps:

• Whisk egg whites in a large bowl until soft peaks form, about 5 minutes.
• Sift together almond flour, baking soda, baking powder, and cinnamon in a separate bowl. Fold mixture into beaten egg whites. Stir in vegetable oil and vanilla extract.
• Slowly add almond milk to mixture; use a spatula and folding method to gently mix until batter is well combined.
• Heat a lightly oiled griddle over medium-low heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 4 to 5 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Repeat with remaining batter.

LOW CARB PANCAKES

Steps:

• In a medium mixing bowl whisk together almond flour, baking powder, salt and sweetener.
• Form a well in the middle of the bowl.
• Add eggs, water, oil and vanilla extract.
• Combine all ingredients until mixed well. Add additional water if needed.
• Lightly grease a skillet and turn heat to medium.
• Add two tablespoons per pancake and gently swirl batter with the back of a spoon to form a small circle.
• Cook until the edges are set. Flip and cook the other side until cooked through.
• Enjoy.

DELICIOUS LOW-CARB ALMOND FLOUR PANCAKES

Steps:

• Whisk water, almond flour, vegetable oil, cream, baking powder, and vanilla extract together in a microwave-safe bowl.
• Cook in the microwave on high until gooey batter forms, 1 1/2 to 2 minutes.
• Let batter rest until cooled slightly, 1 to 2 minutes. Whisk in egg until well-blended.
• Heat a lightly oiled griddle over medium-high heat. Drop batter onto the griddle and cook until bubbles form and the edges are dry, 4 to 5 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

PROTEIN PANCAKES

Steps:

• In a bowl, whisk together the egg and 2 tbsp of almond milk.
• Add the protein powder, baking powder, and salt.
• Whisk well until no lumps remain. You can use a blender if the lumps are persistent. Add the 3rd tbsp of almond milk to adjust the consistency if necessary.
• Spray a non-stick pan with oil, and place over medium heat.
• Use a cookie scoop (or ¼ measuring cup) to pour out the batter into the skillet. Cook for 30-45 seconds or until bubbles start to appear on the top.
• Flip the pancakes, and let cook for another 20 seconds. Transfer to a plate.
• Arrange the pancakes on top of each other, and serve with your toppings of choice such as- butter, sugar free syrup, chocolate chips, etc..