Fluffy Almond Meal Pancakes
Nothing is more enjoyable for me on a Sunday morning than a nice warm pancake breakfast. Although I’ve tried variations of the traditional pancake, this morning I wanted some that were simple and almond flour based. This is an adaptation of Laura Dolson’s Low Carb Almond Meal pancakes. Her version does not bubble and tends to be a little flat. I added some baking soda to the recipe so the batter will bubble when cooked. This makes them puff on the griddle and results in a fluffier pancake. It also helps to let the batter sit for about 15 minutes before cooking so the baking soda has some time to react. I served mine with some butter and low carb syrup and they were perfect.
2 cups almond meal
½ cup water (for puffier pancakes, you can use sparkling water)
¼ cup oil
1 teaspoons baking soda
½ teaspoon salt
3-4 packets low carb sweetener
Mix ingredients together in a blender. Let batter sit for about 15 minutes. Pour onto hot griddle or pan over medium high heat (about 325-350 degree F). Flip them when the edges start to dry.
Makes about 24 small silver dollar pancakes
Net carbs per pancake: about 0.5 g
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