Rating: 3.6 stars
9 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2

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!

Recipe Summary test

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; carbohydrates 4.6g; fat 31.8g; cholesterol 206.4mg; sodium 183.6mg. Full Nutrition
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