Low-Carb Almond Pancakes

Name: Low-Carb Almond Pancakes
Total time: 600 s
Cuisine: American
Ingredients: 1 1/4 cup Raw almonds; 1 tsp Baking powder; 1 tbsp Chia seeds; 1 tsp Stevia or xylitol; 1 tsp Salt; 2 Eggs; 1 tbsp Vanilla; 1/4 cup Water or sparkling water; 2 tbsp Coconut oil

Andi Perry Gowin @cook_3064577

Poulsbo, Washington

Low-Carb Almond Pancakes

Andi Perry Gowin @cook_3064577

Saved

Ingredients

10 mins

1 1/4 cupRaw almonds
1 tspBaking powder
1 tbspChia seeds
1 tspStevia or xylitol
1 tspSalt
2Eggs
1 tbspVanilla
1/4 cupWater or sparkling water
2 tbspCoconut oil

Saved

Steps

10 mins

1

Grind raw almonds into a flour/meal consistency to make 1 cup.
2

Sift almond flour/meal with baking powder.
3

Add chia seeds, sweetener and salt to almond mix.
4

Combine eggs, water (sparkling water gives a bit more lightness to the final product) and vanilla. Add to dry ingredients. Set aside for 5 minutes.
5

Heat oiled griddle or pan to medium heat.
6

Melt coconut oil. Add to other ingredients.
7

Place 1/4 cup of pancake batter on hot surface. Almond pancakes take a bit longer to cook than standard pancakes. Cook about 2-3 minutes per side.