Low Carb Pancakes (3g Net Carbs/Pancake!)

by FoodJanuary 17, 20210 Comments

Using a low carb pancakes recipe means you can once again indulge in the sweet decadence of a moist fluffy short stack without carb overload!

Ingredients:

  • 2 Eggs
  • 2 Oz Cream Cheese
  • 1 Tablespoon Low Carb Milk
  • 1 Cup Almond Flour
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Kosher Salt
  • 1/4 Cup Swerve or Lakanto (see sweetener notes below)
  • Unsalted Butter to cook pancakes

Instructions:

  • Place all ingredients (except butter) in a blender, in the order listed above.
  • Blend until ingredients are thoroughly combined — I usually stop my blender halfway through to scrape the sides, the dry ingredients like to stick in the corners and under the blade.
  • In a large nonstick skillet, melt a thin layer of butter over medium heat.
  • Pour the batter into your pan. I pour my pancakes one at a time in the center to keep them pretty!
  • Cook for about 3-4 minutes, or until your pancakes flip easily.
  • Flip to cook the other side. This side usually cooks a little faster, about 2 minutes. Your pancakes are done when they’re golden brown and cooked through.
  • Place on a plate and continue cooking the rest of the batter.
  • Serve warm and enjoy!

 

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