These pancakes are light, fluffy, and surprisingly close to the real thing. If you hadn’t told me they were low carb, I honestly don’t think I’d have guessed. Each serving comes in at roughly 3 net carbs, making them a great option when you’re craving a stack of pancakes without all the extra carbohydrates.
To go with them, I also came up with a simple low-carb maple syrup. I think it has a thicker, more traditional syrup consistency than many of the sugar-free syrups I’ve tried, and it’s cheaper, too.
Low-Carb Pancakes
Ingredients
- 2 eggs
- ⅓ cup heavy cream
- 4 tablespoons butter, melted
- ½ teaspoon salt
- 3 teaspoons baking powder
- 2 scoops vanilla protein powder
- 1 cup almond flour
- ½ cup very hot water
Directions
In a large mixing bowl, whisk together the eggs. Add the melted butter and heavy cream and whisk until smooth.
Stir in the baking powder, salt, almond flour, and protein powder. The batter will be quite thick.
Slowly stir in the hot water until the batter reaches a thick but pourable consistency. If needed, add another splash of water to thin it slightly.
Heat a lightly greased griddle or skillet over medium heat. Pour the batter onto the hot surface and cook until bubbles begin to appear and the edges look set. Flip and cook the second side until golden brown.
Serve warm with a pat of butter and your favorite low-carb syrup—or better yet, the homemade version below.
Homemade Low-Carb Maple Syrup
Ingredients
- ½ cup maple- or caramel-flavored sugar-free syrup (such as Skinny Syrups)
- 1 tablespoon maple extract
- ¼ cup water
- ⅛ teaspoon xanthan gum
Directions
Combine the flavored syrup, maple extract, and water in a small saucepan and bring to a gentle simmer.
Once hot, sprinkle in the xanthan gum while whisking constantly to prevent lumps from forming. Continue whisking until the syrup thickens slightly.
Serve warm over pancakes, waffles…or whatever strikes your fancy.
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