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 :).
- 1 cup almond meal or 1 cup almond flour
- 2 eggs
- 1⁄4 cup sparkling water (you can use flavored)
- 2 tablespoons oil
- 1⁄4 teaspoon salt
- 2 (1 g) packets Splenda sugar substitute
- 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'm obsessed with these pancakes . Seriously . I am a recovering carb addict . These pancakes keep my keto diet in check while satisfying the craving for pancakes I have ALL THE TIME . I use almond meal flour by Bob's Red Mill so these are very quick to mix and cook. I use almond milk whipping cream or water instead of sparkling water. I have also made them without sweetener Bc the syrup gives enough added sweetness for me . Thank you for this recipe ! I was looking for a pancake alternative and the options out there just weren't good :)
I like this recipe a lot.. Especially since it worked so well for me in my Belgium waffle iron.
I LOVE THESE PANCAKES ! I am a reformed carboholic now following ketogenic diet . I tried other low carb pancakes made with cream cheese and coconut flour ... They were gross . These are perfect ! I love the little bit of crunch they have from using almond flour . They are simple and quick to make . Best of all they keep me on track with my plan . I highly recommend these to anyone looking for pancakes that help them stay low carb but are also delicious !