Blogging Marathon #41: Week 4/ Day 1
Theme: Low Carb Recipes
Dish: Almond flour pancakes
For the second week of the Blogging Marathon, I have chosen the theme of ‘Low Carb Recipes’. When I saw this announced as one of themes for Blogging Marathon I got reallly excited. I wanted to post recipes that were really delicious, low in carbs, high in protein, very filling which makes you feel like you are not dieting. As the first one of those recipes, I have here ‘Almond flour pancakes’. Almond flour or almond meal is something that I have used a lot when doing the low carb diet. You can read about the benefits of using almond flour in my detailed post here.
Note here that the recommended portion size is just 2 pancakes, with no butter. The portion size and butter used in the picture are for ‘photo only’.Still this is a very filling breakfast to have, along with the strawberries and very nutritious too.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#42
Also, check out the other Low Carb Recipes on OhTastenSee.
Ingredients:
3 large eggs
1/4 cup fat free milk
1 tablespoon vanilla extract
2 tablespoons splenda or sugar free substitute of choice
1 1/2 cups blanched almond flour
1/4 teaspoon salt
1/2 teaspoon baking soda
non stick cooking spray for the griddle.
sugar free pancake syrup, for serving
Method:
Crack the eggs in a bowl, add the milk and vanilla extract. Mix with a hand held electric mixer until well combined.
In a seperate bowl mix together almond flour, salt and baking soda. Add the wet ingredients to the dry, just mix to combine. Don’t overmix.
Heat a griddle to medium high heat, make small pancakes so that they are easy to flip. Let cook until the bottom gets golden. Flip gently and cook the other side.
Serve hot with a drizzle of sugar free pancake syrup.
Verdict: These pancakes were my life saver when I was on a strict low carb diet and pregnant. They are tender and fluffy and you won’t miss the regular flour pancakes. These pancakes freeze well, you can reheat them in the microwave or even a toaster. I had them for breakfast at least once every week when on my year long diet.
Related posts:
Kung Pao Tofu(Vegetarian SBD Phase 1 Recipe of the Month)
Tandoori Tofu Skewers/Grilled Tofu Tikka(Vegetarian SBD Phase 1 Recipe of the Month)
Vegetarian South Beach Diet Phase One recipe of the Month: Asparagus, Red Pepper and Goat Cheese Frittata
Cauliflower Steaks with Olive Relish and Spicy Tomato Sauce(Vegetarian South Beach Diet Phase 1 Recipe of the Month)
Vegetarian South Beach Diet Phase One recipe of the Month: Eggplant Caprese Bake
Cream of Mushroom Soup – without cream(Vegetarian SBD Phase1 Recipe of the Month)
11/2 cup blanched almond flour? Did you mean 1/2?
I just made these !! I love them 🙂 Thanks for sharing this recipe
I am making my second batch of these today! I’m in Phase 1, starting week 2 of SBD, and it’s really nice that we have options for breakfast now instead of just eggs.
Looks great. Can’t wait to try. How many servings does this recipe make? (so I can figure out nutrition information)
Hi Lisa, this makes about 10 -12 pancakes. about 5-6 servings of 2 pancakes each. If you calculate nutrition information, do let me know. Thanks!
I don’t almond flour that much but had eaten a bread with this flour. One of my cousin’s was on a no carb diet nad she had made it for herself. It wasn’t that bad. Pancakes look fluffy and delicious !
The pancakes are fluffy and golden, very appetizing.
Very fluffy and super filling pancakes..Loving it to the core.
As Valli said, I wish these were eggless! I shall try to see if I can work around that sometime!
Superb pics denny…
The low carb pancakes look amazing. .like Valli wish they were egg less.but definitely very tempting .
Denise, that’s a great recipe, only wish it was without eggs..:(..my problem was that most low carb recipes had eggs as well…however for making low carb your recipe looks and makes a great dish…lol on the butter and number..:)..looking forward to some more exciting ideas..