Low Carb Pancakes | Sometimes you just have to strike a balance. I’ll always love a stack of hearty, traditional pancakes drenched in real maple syrup—but every now and then, it’s nice to lighten things up a bit. These homemade low-carb pancakes with sugar-free syrup hit the spot without hitting the waistline quite so hard… and honestly, they’re pretty darn satisfying too.
Low Carb Pancakes
Ingredients
2 Eggs
1 tbl Water
2/3 cu Almond Flour
2 oz Cream Cheese
1 tsp Vanilla
1/4 tsp Almond Extract
1 tsp Baking Powder
1/2 tsp Sweetener
1/2 tsp Cinnamon
1/2 tbl Butter
Method
Blend all the ingredients in a blender until smooth. Transfer to a pourable measuring cup and let sit for 2 minutes.
Heat a plan over medium high heat. Add a tablespoon of butter and portion out 4-6 measures of the batter. Once the batter starts to bubble, flip and cook the other side for about a minute. Transfer to a plate. Add butter and enjoy with sugar free syrup.
These are great with fresh berries on top as well.