Prep 5 mins
Cook 10 mins
If you are watching your carbs and craving pancakes, here is a breakfast you will like. To obtain almond meal, put some almonds in your food processor and pulse them until they are the consistency of cornmeal. Be careful if you over-pulse, you will obtain almond butter :).
- Mix all ingredients together.
- Cook the batter as you would pancakes, be careful not to burn them as you might not get the regular bubbles.
- Serve them with sugar-free syrup.
I substituted half water and heavy whipping cream for the sparkling water since I didn't have any. These are amazing and I have made them almost everyday for a week now. Thank you. This is such a simple recipe I can honestly have it thrown together in the same time it would take me to make something from a box. My son ate one and exclaimed it tastes just like the cream puffs I buy him at the store. If he likes it, I know it's a winner. Thank you for sharing.
Adding another review after making some tweaks. This time I used more ground almond flour I found at the store (looks more like flour). Instead of sparkling water I used milk and cooked the little cakes using butter. The pancakes are delicious!! I used a dinner spoon to scoop the batter and yielded 8 cute little low-carb pancakes! Thank you for the recipe!
Was surprised at how nice these were. I don't use artificial sweeteners or sugar so put oj with the water, thinking next time I will use some vanilla extract. My mind is already working out what I can put with the mix to make savoury wraps, turmeric, cumin, garlic Yumm