Delicious Low Carb Almond Flour Pancakes Recipes
LOW CARB PANCAKES - ALMOND FLOUR
This is a recipe I am going to try. I have not tried it yet, but I am always looking for low carb breakfast ideas...
Provided by LisaLisaB
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Simply combine and cook in skillet. Use sugar free syrups or cool and use as "bread". (If using as a non sweet bread, leave out splenda and cinnamon).
- Serves 2.
- I use splenda as sugar substitute -- .
Nutrition Facts : Calories 118.9, Fat 7.8, SaturatedFat 3.3, Cholesterol 221.8, Sodium 371.9, Carbohydrate 5.4, Fiber 0.1, Sugar 4.6, Protein 6.6
ALMOND FLOUR PANCAKES (LOW CARB)
Make and share this Almond Flour Pancakes (Low Carb) recipe from Food.com.
Provided by Hollyism
Categories Breakfast
Time 15m
Yield 5 pancakes, 2 serving(s)
Number Of Ingredients 4
Steps:
- In a medium bowl, combine almond flour and salt.
- In a separate bowl, mix eggs and vanilla ingredients.
- Pour egg mixture into the flour mixture and mix until there are no clumps.
- Heat butter or oil in non stick skillet.
- Pour 1/4 cup batter into the skillet and cook for 1-2 minutes on the first side, then flip.
Nutrition Facts : Calories 149.1, Fat 9.5, SaturatedFat 3.1, Cholesterol 372, Sodium 432.9, Carbohydrate 1, Sugar 0.6, Protein 12.6
KETO PANCAKES
Satisfy your breakfast cravings even when you're following the keto diet with these nutty flapjacks.
Provided by Food Network Kitchen
Time 1h10m
Yield 10 pancakes
Number Of Ingredients 13
Steps:
- Whisk together the almond flour, coconut flour, erythritol, baking powder and salt in a large bowl. Whisk together the coconut milk, cream, butter, vanilla and eggs in a separate bowl until well combined. Pour the wet ingredients into the dry and stir until well combined. Stir in the coconut, nuts and lemon zest. Let rest for 10 minutes.
- Heat a large nonstick skillet over medium heat. Add enough butter to coat the skillet. Using a 2-tablespoon cookie scoop, scoop the batter into the skillet and use the back of the scoop to spread it into a 3-inch round. Cook until the underside is deep golden brown and the pancake is puffed, about 3 minutes. Flip and cook until the second side is golden brown and the pancake is cooked through, about 2 minutes more; transfer to a plate. Repeat with the remaining batter. Serve warm.
Nutrition Facts : Calories 340, Fat 30 grams, SaturatedFat 12 grams, Cholesterol 145 milligrams, Sodium 220 milligrams, Carbohydrate 10 grams, Fiber 5 grams, Protein 10 grams, Sugar 2 grams
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