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 would have guessed. At roughly 3 net carbs per serving, they’re a great way to satisfy a pancake craving without all the extra carbohydrates.
To go with them, I also came up with a simple homemade maple syrup. It has a thicker, more traditional consistency than many of the sugar-free syrups I’ve tried, and it’s surprisingly inexpensive to make.
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, heavy cream, and melted butter until smooth.
Add the baking powder, salt, almond flour, and protein powder, stirring until well combined. The batter will be quite thick.
Gradually 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 begin to set. Flip and cook until the second side is golden brown.
Serve warm with butter and the homemade maple syrup below.
Homemade Low-Carb Maple Syrup
This quick homemade syrup comes together in just a few minutes and has a rich maple flavor with a thicker consistency than many store-bought sugar-free syrups.
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 over medium heat and bring to a gentle simmer.
Slowly 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 French toast.
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