Actually tastier than regular carb-laden pancakes, this is my favorite go-to breakfast recipe since I first learned how to make them 7 years ago! Made with ground almonds/almond flour in place of wheat, these beauties are not just incredibly simple and easily adapted to be sweet or savory, but are ALSO gluten-free AND high-protein to boot. A nutritious 1-2-3 if there ever was one!
Of course, if carbs aren't your concern then you can absolutely just drench the whole thing in maple syrup once you're done, as some friends of mine have confessed to doing. I say whatever makes you happy :)
Low-Carb Almond Pancakes (Gluten-Free)
*makes 6 small fluffy pancakes (about 4"), or 3-4 large thin ones
Combine all in a large bowl and stir briskly to form a batter:
2 cups (about 150-200g) ground almonds/almond flour
4 eggs
1/2 cup water
1 tsp olive oil
Salt to taste
Optional: 1 or 2 tsp of sweetener (I don't like the artificial stuff so I omit this)
Heat a small skillet over medium-high heat. Add about 1 tsp of olive oil or a small bit of butter, just enough to swirl and lightly coat the base of the pan.
Pour in batter one small ladle at a time (if making large thin ones, spread batter out with back of ladle). Fry for about 1 minute or until bubbles start appearing on the top, then flip to cook the other side. Repeat until all batter is finished, adding more oil/butter in between pancakes if necessary.
Serve immediately with whatever you want (I had it with fruit one morning and leftover curried lentils one night, both yum!)
*Other healthy low-carb ingredients you can chuck into your batter: cottage cheese, applesauce, vanilla extract or other essences, lemon or orange juice/ zest, cinnamon/other spices of choice, unsweetened cocoa powder, chopped chives/other herbs of choice, chopped nuts, poppy seeds... or even crushed bacon bits if you're not concerned with fat :)
62 comments
I loved these.Made a quarter recipe to start,whipping the egg until pale and adding other ingredients,subbing a little knob of butter melted,instead of oil.I found abit extra water helped consistency
I served with smoked salmon and sour cream. Yummy!
CHRISTINE BARLOW
Thank you for this. I used margies strawberry and banana syrup and they were good. Not the same as I remember with flour but I’m keeping the leftovers and will eat. I did dice up Apple into it as well.
Jeanne
These I will never make again. They don’t remotely pour. They are arflul if made by the recipe.
Pamela Jones
Separate the egg whites into a bowl big enough to whisk.
Mix yolks into batter with almonds, oil, and water.
Whip eggs to stiff but not dry (whipped mixture does not slide when bowl is tilted)
Fold batter into egg white mix.
Whipping the egg whites before folding in makes the pancakes light and fluffy.
No need for baking powder or baking soda/bicarbonate of soda.
The pancakes are better served with marmalade than syrup. The orange and almond work well together.
Murray Carr
I just made these for breakfast. I won’t make them again. There are other gf protein pancake recipes that are so much better. If you’re tempted to try this recipe, test it with 1/4 of the recipe so you don’t waste ingredients. Fortunately, that’s what I did. I followed all the tips in the comments, adding a small amount of baking soda and baking powder, vanilla and cinnamon. I was able to eat the 1/4 batch. It satisfied my hunger, and I added peanut butter and maple syrup for topoings. But, the flavor and texture were blah and not something I care to repeat.
Pam