Low-Carb Almond Pancakes

This was inspired by the non-usage of a bag of almond meal in my pantry. Why oh why had I let it sit for so long unattended? Substituting almond meal for flour gave these pancakes both heft and a delicious flavor. And the calories weren’t quite as empty – always a lovely feeling:


1 cup almond meal

1/4 cup hemp hearts

3 eggs

4 packets monk fruit

1 teaspoon vanilla

1/2 teaspoon salt

1/2 to 1 cup almond milk (depending on if you like pancakes thick or crepe style)

1 tablespoon coconut oil


Sift dry ingredients together in a bowl. In a separate mixing bowl, whip the eggs and milk together. Pour into the dry ingredient bowl and blend well with a wire whisk, adding coconut oil (which may be solidified) at the very end.

Heat a non-stick pan over medium high heat and melt coconut oil for lubrication. Ladle batter to form pancakes that are approximately six inches in diameter. Flip after 3 minutes or when bubbles form. Serve with real maple syrup, honey, jam, coconut oil, or any combination thereof. Enjoy!

Fluffy, delicious, and no high-glycemic white flour spike!

Fluffy, delicious, and no high-glycemic white flour spike!

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