Ultra Low Carb Almond Flour Pancakes

From the archives:

Ingredients (4 pancakes):

2 tbsp coconut oil
2 eggs
1/4 cup water (sparkling water is ideal)
1/4 tsp salt
1 cup almond flour
Sweetener to taste – optional
Vanilla Extract – optional 

Toppings – optional:
Butter
Sugar-free syrup
Almond butter

Tools needed:

Non-stick pan or skillet
Spatula
Mixing bowl
Measuring cup
Measuring spoon
Fork or whisk
Serving plate

Instructions:

Step 1: Preheat pan.

Heat a medium sized pan or skillet over low-med heat. If you’re not using a non-stick pan, you’ll want to spray the pan with a non-stick spray.

Step 2: Melt oil.

Place the coconut oil in the mixing bowl and heat it in the microwave for about 15-20 seconds, or until liquid in form. If it’s not completely liquid in form, it won’t mix thoroughly into the batter.

Step 3: Add eggs and whisk.

Crack the eggs into the bowl with the oil and whisk together with a fork.

Step 4: Add water and salt.

Pour the sparkling water and salt into the bowl and whisk together. 

*If you want to add sweetener and/or vanilla extract, do so now.

Step 5: Add flour.

Add the almond flour to the wet ingredients and mix well with a fork. Make sure there are no lumps in the batter. If the batter is very thick, you can add a little more sparkling water. I suggest starting with a tablespoon, and then adding from there. I’ve never needed to add more water, though.

Step 6: Pour batter.

Once your skillet is warm, but not hot, pour 1/4 of the batter into the pan. Pancakes should be about 4-5 inches in diameter. Keep an eye on the cakes so you don’t overcook them.

Step 7: Flip – CAREFULLY!

Once the edges have set and begin to turn a slight golden brown, carefully flip the cake over using a large spatula. Allow the other side to cook for 1-2 more minutes. Remove from heat and repeat steps 6 and 7 for remaining batter.

Step 8: Toppings – Optional.

These cakes are great on their own, but if you’re in the mood for something a little more traditional, try adding 1 teaspoon of butter and 1 tablespoon of sugar-free syrup. I’ve also tried topping the cakes with a little almond butter, which was also a tasty choice. Whatever toppings you choose should be added into the nutritional info below.

Nutritional info:

Serving size: 2 pancakes

Calories: 525
Fat: 45.2g
Usable Carbs: 6.4g
Protein: 18.3g