Milo's Marvelous Low Carb Pancakes

Submitted by Robert H.

"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
• Ingredients: 9
• Yields: 12 Pancakes
• Serves: 6

ingredients

• 2 cups almond flour
• 1⁄2 cup erythritol
• 2 large eggs
• 1 tablespoon baking powder
• 1 cup half-and-half
• 1⁄4 cup butter (melted)
• 1⁄2 tablespoon salt
• 1⁄2 tablespoon vanilla extract
• 1⁄2 cup sugar-free chocolate chips (optional)

directions

1. Mix all dry ingredients together.
2. Whisk together the eggs and liquid ingredients.
3. Gently stir the wet ingredients into the dry.
4. Leave batter to sit for 10-15 minutes while you heat the griddle/pan.
5. Heat a griddle to 350F (or a pan to medium heat).
6. After the batter has sat for the 10-15 minutes - gently stir to redistribute the chocolate chips.
7. Using a 1/4 cup measuring cup scoop out batter and pour on the griddle (non-stick or greased).
8. Turn when edges are dry (4-5 minutes).
9. Cook another 2-4 minutes or until done.