Low Carb Almond Pancakes
Carbs per pancake- approx. 5 (without toppings)
These pancakes have almost no sugar, so they work with fresh fruit or Greek yogurt. We also add beets to the recipe for added nourishment (turns them a nice pink colour).
We make a batch on the weekend and freeze them and on busy weekday mornings, we simply pop them in the toaster, then slice them in half to make a ‘sandwich’ by spreading it with almond or seed then cut them up for a quick morning breakfast that Mac can feed to himself.
-1 tablespoon ground flaxseed
-3 cups almond flour
-1/2 teaspoon baking soda
-1/2 teaspoon sea salt
-3 large eggs
-2 tablespoons coconut oil
-3/4 cup unsweetened almond milk, light coconut milk
1- In a medium bowl, combine the flaxseed, salt, almond meal and baking soda.
2- In a large bowl, whisk the eggs, then add oil or butter and the milk and whisk thoroughly.
3- Continuously whisk the flour mixture into the egg mixture. Add more milk as needed, one tablespoon at a time, to give pancake batter consistency.
4- Lightly oil a skillet and heat over medium heat. Pour 1/4 cup batter onto the skillet. Cook for 3 min, or until bubbles form and edges are cooked. Flip and cook for 3 min or until underside is lightly browned. Repeat with remaining batter.
5- Serve with desired toppings.