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| Delicious Low-Carb Almond Flour Pancakes |
"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!"
Ingredients :
- 1/4 cup water
- 2 tablespoons almond flour
- 1 tablespoon vegetable oil
- 1 tablespoon heavy whipping cream
- 1 pinch baking powder
- 2 drops vanilla extract
- 1 egg
Instructions :
| Prep : 5M | Cook : 1M | Ready in : 14M |
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- Whisk water, almond flour, vegetable oil, cream, baking powder, and vanilla extract together in a microwave-safe bowl.
- 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.
Notes :
- 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.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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