One thing I have missed since starting the low carb lifestyle has been pancakes. I had finally become fairly adept at making these and that would be a special Saturday breakfast treat for me. I just didn’t think I could find anything that I would like. But a few weeks ago I bought some almond flour at Trader Joe’s as well as The Simple Truth brand of almond flour from Kroger. I tried one recipe that didn’t call for any water and they were awful. So thick that the outside would burn quickly and the insides were pure mush. No, thank you. Well last Wednesday I was at home due to the snow and decided to try another recipe. This time I went with my trustworthy low carb recipe website … http://www.genaw.com/lowcarb/perfect_lc_pancakes.html and they turned out great.
1 cup almond flour (3 ounces)
1/4 teaspoon baking powder
Generous dash salt
1/2 teaspoon vanilla
1 teaspoon granular Splenda
2 tablespoons water, as needed
Mix all of the ingredients, except the water, in a medium bowl with a fork. Add enough water until you have a pancake batter consistency. Heat some oil in a nonstick skillet over medium heat until a splash of water thown into the pan sizzles. Ladle about 1/4 cup batter per pancake into the skillet and cook on both sides until golden brown. Flip them when the tops look lumpy from air bubbles.
Makes 4 pancakes
I used 2 tablespoons of water in mine. Leslie suggested that either cream or water could be used. The counts are based on using water.
Per Pancake: 179 Calories; 14g Fat; 9g Protein; 5g Carbohydrate; 2.5g Dietary Fiber; 2.5g Net Carbs
I also added some Chia Seeds for texture and extra fiber so you will need to count those carbs. Now keep in mind that the net carbs do not include the syrup or the Chia seeds. So anything you add you will need to consider the carb count.
But I hope you enjoy these because I certainly did. 🙂