I think my obsession with pancakes has led me to make them all times of the day for breakfast, lunch, and dinner. I made these for lunch and tried not to eat the whole batch since the recipe makes about 4 servings.
I have made all kinds of pancakes but have never really dabbled in making them with just almond flour. I will not say the low carb bug has hit me just yet, but I feel it coming on real strong this time around. The best thing about these pancakes they are low in carbs and gluten free.
I am not going to tell you I have a gluten allergy, I love eating a biscuit every now and then even if it makes me sluggish. I am a carb lover and will always love my breads( especially biscuits) even if my hips don’t. I just love pancakes and anything that requires melted butter, warm honey, and maple or table syrup; I am all in and ready to chow down.
Almond Flax Seed Pancake Recipe:
- 1 cup Almond flour
- 1/2 cup ground flax seed
- 1 tsp baking powder
- 1 packet stevia powder
- 1 Egg
- 1 cup almond milk
Directions:
- Heat skillet on medium heat; place almond flour, ground flax seed, baking powder and stevia in a medium bowl.
- Stir all ingredients until combined add egg , milk and whisk until completely dissolve.
- Pour 3 tablespoons of batter onto skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Recipe Notes:
The batter will be very thick you may need to add extra milk or water, you can get away with 2 tablespoons of batter if the skillet is hot and you poor the batter quickly. You made need to spread the batter into a circle because it is so thick.
