From the archives:
There’s nothing quite like “real” pancakes, but I’m confident my ultra-low carb version won’t disappoint. They’re fluffy, slightly sweet and only have 6.4 grams of usable carbs per serving! So whether you’re on The Carb Nite Solution or Carb Backloading, these pancakes are acceptable to eat on your ultra-low carb days and nights.
If you like them sweet, feel free to add in the optional Stevia and vanilla extract. Neither will affect the nutritional data below. Topping these pancakes is optional as well, and as much as I love syrup, I’m perfectly satisfied with just a little dollop of butter!
Try making these for friends or family without telling them they’re ultra low-carb pancakes and see how they like them!
For more Ultra Low-Carb recipes, please visit FitLivingFoodies.com. To purchase the Transforming Recipes cookbook, which is loaded with 100+ more ultra low-carb recipes, click here.
Ingredients (4 pancakes):
2 tbsp coconut oil
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:
Non-stick pan or skillet
Fork or whisk
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.
Serving size: 2 pancakes
Usable Carbs: 6.4g