I actually think these low-carb pancakes taste better than the old white flour kind, and almond meal is healthier as well. Almond meal (same as almond flour) differs a bit from one batch to the other, so you may have to adjust the amount of liquid to get the thickness you want.
Laura’s Cooking Tip: Which Oil Should I Use?
- 1 cup almond meal
- 2 eggs
- 1/4 cup water (for puffier pancakes, you can use sparkling water)
- 2 T oil
- 1/4 teaspoon salt
- 1 T sweetener
Mix ingredients together and cook as you would other pancakes. I like to use a nonstick pan with a little oil. The only real difference is that they won’t “bubble” on top the same way as regular pancakes. Flip them when the underside is brown.
Serve with sugar-free maple syrup, Easy Three Berry Syrup, strawberry topping, or other low carb topping.
Yield: Six 4-inch pancakes
Nutritional Information: Each pancake has 1 gram effective carbohydrate, plus 2 grams of fiber, 6 grams of protein, and 155 calories.