Low Carb Almond Pancakes

  • Servings: 10-12
  • Difficulty: easy
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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.

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