Truly Low Carb Pancakes Recipes

TRULY LOW CARB PANCAKES

Truly Low Carb Pancakes image

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

Ingredients

1/2 cup almond flour
3 tablespoons vital wheat gluten
3 eggs, beaten
1/3 cup seltzer water
2 tablespoons cream or 2 tablespoons half-and-half
1 teaspoon Splenda sugar substitute
1/2 teaspoon baking powder

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

LOW CARB KETO PANCAKES RECIPE (FLUFFY & EASY!)

Low Carb Keto Pancakes Recipe (Fluffy & Easy!) image

These are the best keto pancakes! This easy low carb pancake recipe with almond flour and coconut flour is quick, fluffy, and delicious, with just 3g net carbs.

Provided by Maya | Wholesome Yum

Categories Breakfast Main Course

Time 20m

Number Of Ingredients 9

Ingredients

1 cup Wholesome Yum Blanched Almond Flour ((blanched & finely ground recommended))
1/4 cup Wholesome Yum Coconut Flour
2 tbsp Besti Monk Fruit Allulose Blend
1 tsp Baking powder
5 large Eggs
1/3 cup Unsweetened almond milk ((or any milk of choice; may need more - see instructions))
1/4 cup Avocado oil ((or any neutral tasting oil that is liquid at room temperature))
1 1/2 tsp Vanilla extract ((optional, but recommended))
1/4 tsp Sea salt ((optional, but recommended))

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.

Nutrition Facts : Calories 268 kcal, Carbohydrate 6 g, Protein 9 g, Fat 23 g, Sodium 125 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

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