Delicious extra low-carb pancakes that are absolutely yummy. A special recipe that uses the microwave to quickly boil the almond flour to create pancakes that are soft and gooey like normal pancakes, not dry and bready like a muffin. Eat with sugar-free syrup, such as Log Cabin®. Kids love them!

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Recipe Summary

prep:
5 mins
cook:
8 mins
additional:
1 min
total:
14 mins
Servings:
1
Yield:
1 pancake
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk water, almond flour, vegetable oil, cream, baking powder, and vanilla extract together in a microwave-safe bowl.

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  • Cook in the microwave on high until gooey batter forms, 1 1/2 to 2 minutes.

  • Let batter rest until cooled slightly, 1 to 2 minutes. Whisk in egg until well-blended.

  • Heat a lightly oiled griddle over medium-high heat. Drop batter onto the griddle and cook until bubbles form and the edges are dry, 4 to 5 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Cook's Note:

The contents of the pancake will remain slightly gooey inside when cooked.

More than one pancake can be made by doubling or tripling the ingredients.

Nutrition Facts

340 calories; protein 9.9g 20% DV; carbohydrates 4.6g 2% DV; fat 31.8g 49% DV; cholesterol 206.4mg 69% DV; sodium 183.6mg 7% DV. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/12/2016
Put the egg in to begin with skip the microwave double the dry ingredients use coconut oil vanilla almond milk vs cream cook like a crepe in a 10" frypan on about 4/10 heat cut in quarters to turn makes 'em stronger more like a pancake easier to work with. Read More
(4)

Most helpful critical review

Rating: 1 stars
10/17/2018
These cakes were to thin to turn without breaking. Nothing like what I was looking for in a "pancake". The taste of egg was overpowering. My family didn't finish them and requested I try another recipe. Read More
9 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
10/12/2016
Put the egg in to begin with skip the microwave double the dry ingredients use coconut oil vanilla almond milk vs cream cook like a crepe in a 10" frypan on about 4/10 heat cut in quarters to turn makes 'em stronger more like a pancake easier to work with. Read More
(4)
Rating: 5 stars
12/20/2016
This is a great low carb pancake. The taste is good didn't have almond milk so used heavy whipping cream and sugar free syrup yummy. Read More
(1)
Rating: 4 stars
04/19/2016
These were very thin and had little crater-like indentations. My batter thickened in the microwave at the 2 minute mark. I used 2 T. batter per pancake which made 4 in all. I could not cook them on medium high or they would have burned. The time frame for cooking each pancake was less as well. All that said let's face it strawberries and syrup make anything much more palatable. In the end breakfast was tasty and low-carb and will hold me well till lunch. Read More
(1)
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Rating: 2 stars
05/27/2017
I didn't have all of the ingredients. So I substituted. I used wheat flour almond milk half and half coconut oil and almond extract. After I microwaved it was lumpy almost like oatmeal. They looked great but tasted horrible. Watery. I topped with fruit and whipped cream which helped tremendously. I may try them again with some changes. Read More
Rating: 5 stars
10/26/2019
Excellent and easy! Read More
Rating: 1 stars
10/17/2018
These cakes were to thin to turn without breaking. Nothing like what I was looking for in a "pancake". The taste of egg was overpowering. My family didn't finish them and requested I try another recipe. Read More
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Rating: 5 stars
11/12/2019
I love it I would make it again Read More
Rating: 4 stars
12/16/2019
I think it comes out as half pancake and half omelette. Nice change. Read More
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