Sharing with you our recipe for low carb pancake. As we age we need to me better food choices. Luckily even our fave comfort food have healthier versions – just like this low carb pancake.
This one is easy to pull off and if not for the thin pancake it yields you would think it is just like your regular pancake. It mainly uses almond flour which is available in baking stores and health food stores, and in Rustan’s grocery.
For newbie cooking mamas who would like to try this low carb pancake here’s a quick procedure:
Low carb pancake recipe
Here are the ingredients:
4 oz cream cheese (softened) – if you are not comfortable with cream cheese you can sub with 1/4 cup unsweetened almond milk and 2 tbsp of coconut oil.
3/4 cup almond flour (or more if it is runny)
4 medium-sized eggs
1/2 tsp vanilla extract
Lemon zest
3 tbsp erithrytol or your chosen sugar substitute
1/2 tsp baking powder
Pinch of salt
Butter or olive oil for frying
Procedure in cooking low-carb hotcake
Mix the wet ingredients and try your best to get rid of the clumps. The cheese may make your batter clumpy and you may not be able to get rid of all those little clumps but as long as they are little it is ok.
In a separate bowl mix all your dry ingredients and then mix in the wet ingredient mixture.
Once it resembles a pancake batter it is now ready for frying.
Fry the pancakes and serve with fruits and sugar free maple syrup! Enjoy!
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