What’s for breakfast today? These low-carb pancakes that taste delicious! These are quick to make and even quicker to make disappear.
I have always been a fan of eating pancakes for breakfast, they are easy to make and very satisfying. Almond flour is a great alternative for those that follow a low-carb, gluten-free and keto lifestyle. To make these pancakes I used a super-fine Almond flour. This one is inexpensive and very easy to find. It is packed with healthy nutrients that give us the energy we need for the day. I also drizzled the pancakes with my favorite sugar-free/keto-friendly syrup that even my 10-year-old son approved!
There are a few things to take into consideration when making low-carb pancakes with almond flour:
- Because of the lack of gluten in the flour, the pancakes tend to fall apart if it’s made too big. I suggest making small-sized pancakes.
- It’s important to keep the heat on medium-low temperature and use butter to cook them as they tend to burn easily.
- Use a non-stick pan to avoid the batter from sticking to the bottom.
- Lastly, add the baking soda to the pancake batter. This will make your pancakes rise and make the pancakes fluffy.
The ingredient list for this recipe couldn’t be less complicated to make the batter you’ll need
- Almond flour
- Cream cheese
- Eggs
- Cinnamon
- Vanilla extract
- Baking powder
- Stevia sweetener (or sugar)
- Unsalted butter
- Strawberries
- Sugar-free syrup (optional)
*To cook the batter you will need some butter. I like to use unsalted butter to reduce the sodium content. To garnish the pancakes I use some fresh strawberries, you can use any type of berry or fruit of your preference. I also used a sugar-free pancake syrup.
How to make these low -Carb keto Pancakes
To make these low-carb pancakes there are only two simple steps to follow.
Step 1: In a mixing bowl combine the cream cheese (room temperature), eggs, almond milk, baking powder, stevia sweetner and spices. Blend using a hand mixer. You can combine all the ingredients in a blender if you prefer.
Step 2: Then, in a non-stick pan over medium-low temperature add a small amount of butter ( I like to use butter to get those flavorful edges on the pancake). Then place a small amount of the batter in the center of the pan and let it cook until its time to flip. One way to know when to flip the pancakes is when the batter starts to show small bubbles.
This is a family-approved healthy breakfast. Enjoy!
Below you will find an easily printable recipe card. Please, feel free to leave any comments and/or suggestions. I would be delighted to hear from you all.
Until the next one…
Low -Carb Keto Pancakes
Ingredients
- 2/3 cup almond flour (super-fine)
- 2 tablespoon almond milk or water
- 2 oz cream cheese (room temperature and cubed)
- 2 large eggs
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon stevia sweetener (or 2 tablespoons regular sugar)
- 2 teaspoon vanilla extract
- unsalted butter (optional)
Instructions
- In a mixing bowl combine the cream cheese (room temperature), eggs, almond milk, baking powder, and spices. Blend using a hand mixer. You can combine all the ingredients in a blender if you prefer.
- Then, in a non-stick pan over medium-low temperature add a small amount of butter. I like to use butter to get those flavorful edges on the pancake. Then place a small amount of the batter in the center of the pan and let it cook until its time to flip. One way to know when to flip the pancakes is when the batter starts to show small bubbles.
- To cook the batter you will need some butter. I like to use unsalted butter to reduce the sodium content. I also garnish the pancakes with some fresh strawberries, you can use any type of berry or fruit of your preference. I also used a sugar-free pancake syrup.
Notes
There are a few things to take into consideration when making pancakes with almond flour:
- Because of the lack of gluten in the flour, the pancakes tend to fall apart if it’s made too big. I suggest making small-sized pancakes.
- It’s important to keep the heat on medium-low temperature and use butter to cook them as they tend to burn easily.
- Use a non-stick pan to avoid the batter from sticking to the bottom.
- Lastly, add the baking soda to the pancake batter. This will make your pancakes rise and make the pancakes fluffy.
Nutrition
*Nutritional Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate.
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