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Listed in: Atkins / Breakfast
1 cup almond flour
2 eggs
1/4 cup water (for puffier pancakes, you can use sparkling water)
2 T oil
1/4 teaspoon salt
1 T sweetener
Mix ingredients together and cook as you would other pancakes. I like to use a nonstick pan with a little oil. The only real difference is that they won't "bubble" on top the same way as regular pancakes. Flip them when the underside is brown.
Serve with sugar free syrup or other low carb topping.
Yield:
Six 4-inch pancakes
Nutritional Information:
1 gram effective carbohydrate
2 grams of fiber
6 grams of protein,
155 calories.
Serving Size:
1
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