I posted over on PaleoHacks that I was having these for Christmas breakfast. Shame on me for not posting the full recipe here sooner! These pancakes cost a lot less than the soy flour and protein powder versions I’ve seen on other sites.
The recipe is an adaptation of Laura Dolson’s Low-Carb Pancakes. I have:
- omitted the sweetener–I saw no need for it;
- added some baking powder, to make the batter “bubble” the way it should; and
- doubled everything, so that my hubby can have some, too!
Basic Almond Meal Pancakes
- 4 eggs
- 1/2 cup water
- 1/4 cup oil
- 2 cups almond meal
- 2 tsp baking powder
- 1/2 tsp salt
- Spray a skillet or griddle with cooking spray and set aside.
- Beat eggs in a medium bowl. (Use a batter bowl if you’ve got it, but don’t worry about it if you don’t.) Add water and oil and mix again.
- Add almond meal, baking powder, and salt and mix well. As you finish mixing the batter, begin heating skillet over medium-high heat.
- Pour the batter into the skillet until it looks not quite big enough. (Seriously, that’s how I do it.) Stir the batter just before you pour each pancake, as the almond flour sometimes appears to sink to the bottom a little. Cook on one side until batter is showing bubbles in the middle and has turned a duller color around the edges. Flip and cook on other side until brown. Refresh the cooking spray in the pan as needed.You can keep these warm in an oven as you cook, or wrap them in a towel. (But I usually just let the top pancakes insulate the bottom ones.)
Serve with something from the list of Sugar-Free Pancake Toppings—or invent your own favorite way to eat!
Makes approximately 8 six-inch pancakes.
Nutritional Information: Each pancake has about 4.5 total carbohydrates, 3 grams of fiber, 1.5 gram net carbs, 9 grams of protein, and 233 calories.
The entire recipe costs me about $2.20 – $2.50 to make (before toppings).
Update: we now have a chocolate version; check it out!
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