Almond flour pancakes are the perfect low-carb option for a tasty breakfast the whole family will enjoy.
Keep reading to see out tricks for making these fluffy BLENDER low-carb pancakes in only a few minutes.
And only 3.3g net carbs too!
Low-Carb Almond Flour Pancakes
Almond flour is a great alternative to wheat flour when making healthy pancakes. Almond flour is low in carbs and higher in protein which means 1-2 pancakes will help you feel fuller for longer.
Further reading: Advantages of a low-carb diet.
With this recipe, you will be able to make 8 pancakes about the size of your fist, enough to feed four people. When designing this recipe I made sure to use measurements that can easily be cut in half to feed 1-2, or doubled to feed up to 8 people.
To make these pancakes you will need almond flour, baking powder, eggs, vanilla, water, sweetener of your choice, and melted butter (optional).
Blender Almond Flour Pancakes
The first step to making light and fluffy low-carb pancakes is to mix all your ingredients together in a blender for about 30 seconds.
TOP TIP: Using a blender to make your batter is the secret to making your pancakes fluffy and light. This is because the blender will force more air into the batter which will make the baking powder more effective when cooking.
Further reading: The Ultimate Guide To Low-Carb Flours
A blender is not essential to making almond flour pancakes, so if you do not have a blender you can still make these pancakes. However, your pancakes will just be a little denser and heavier.
Cooking Almond Flour Pancakes
Now that your batter is done it’s time to cook your pancakes.
To cook your pancakes, heat a pan or griddle on medium-high heat.
When the pan is hot lightly grease the pan with a bit of olive oil (or butter) to keep your pancakes from sticking to the pan.
Scoop the batter into the pan using a spoon. Your batter will be relatively thick so you will want to spread the batter out with the spoon to be about the size of your fist.
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