Milo's Marvelous Low Carb Pancakes
These low carb pancakes are fluffly and delicious! We use these daily for daily breakfast for our Type 1 Diabetic son - they don't cause any spike in his blood sugar! This recipe can be halved but we make a large batch and throw what we won't use in a few days in the freezer and pull out batches as we need them. This recipe calls for erythritol but we usually make it with "Allulose" or a mix of the two. We also use Lilly's chocolate chips as they don't contain any Malitol (like other sugar-free chips we've tried). Lastly - the baking powder provides the important fluffiness - do NOT substitute with baking SODA unless you add an acid (e.g. lemon juice).
READY IN: 25mins
SERVES: 6
YIELD: 12 Pancakes
UNITS: US
INGREDIENTS
Nutrition- 2cups almond flour
- 1⁄2cup erythritol
- 2large eggs
- 1tablespoon baking powder
- 1cup half-and-half
- 1⁄4
- 1⁄2tablespoon salt
- 1⁄2tablespoon vanilla extract
- 1⁄2cup sugar-free chocolate chips (optional)
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DIRECTIONS
- Mix all dry ingredients together.
- Whisk together the eggs and liquid ingredients.
- Gently stir the wet ingredients into the dry.
- Leave batter to sit for 10-15 minutes while you heat the griddle/pan.
- Heat a griddle to 350F (or a pan to medium heat).
- After the batter has sat for the 10-15 minutes - gently stir to redistribute the chocolate chips.
- Using a 1/4 cup measuring cup scoop out batter and pour on the griddle (non-stick or greased).
- Turn when edges are dry (4-5 minutes).
- Cook another 2-4 minutes or until done.
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