“What’s for breakfast Mommmm?” is a question I used to dread. I was always torn between the convenience of cereal and the guilt knowing I should be providing a bit more protein to start my kids day! But the idea of eating eggs every day was just out of the question! Both for them and for me, being the one labouring over a stove before I’d even had my first coffee.
Then I started meal prepping these low-carb pancakes in giant batches and freezing them. It was a game changer! Not only were they super healthy, but my kids are finally at an age that they can help themselves when they have the pre-dawn munchies and I’m still psyching myself up to slither out the bed.
Welcome to a breakfast delight that your future self (and the kiddos) will thank you for. Both low-carb and incredibly convenient – our Low Carb Almond Flour Pancakes recipe will change your mom life! These pancakes are not only a delicious way to start your day but also a smart choice for those looking to reduce their carbohydrate intake, so mama, go on and grab a few for yourself guilt-free. Plus, we’ve got some troubleshooting tips to make sure your pancake-making experience is seamless. Additionally, we’ll show you how batch cooking and freezing these beauties can save you time and provide a hassle-free morning meal whenever you need it.
Troubleshooting Tips:
1. Too Dry or Gritty Texture: Almond flour tends to absorb moisture differently than traditional flour. To combat dryness, consider adding a bit more liquid to the batter, such as almond milk or water. This will ensure your pancakes turn out moist and fluffy. On the flip side, if the batter is too runny, add a tablespoon of almond flour at a time until you achieve the desired consistency.
2. Pancakes Sticking to the Pan: Almond flour pancakes can be a bit delicate, so it’s essential to grease your pan generously with butter or oil. Use a non-stick pan if possible, and wait until the edges lift easily before attempting to flip.
3. Difficulty Flipping: Almond flour pancakes may not be as structurally sturdy as those made with traditional flour. Cook them over medium heat and wait until the edges are set before attempting to flip. Using a thin spatula can also help with a smooth flip.
Now, let’s talk about the beauty of batch cooking and freezing these low-carb wonders. Prepare a large batch of pancakes and freeze them individually for a quick and easy breakfast on busy mornings. Simply place a sheet of parchment paper between each pancake to prevent sticking, then store them in a freezer-safe bag. When you’re ready to enjoy, pop them in the toaster or microwave for a few seconds, and voila – a delicious low-carb breakfast is ready to fuel your day.
Our Low Carb Almond Flour Pancakes offer the perfect blend of taste, convenience, and health-conscious choices. Get ready to elevate your breakfast game and simplify your mornings with these delightful, freezer-friendly pancakes.
Low-Carb Pancakes
Equipment
- Blender
Ingredients
- 8 eggs
- 6 ripe bananas
- 1 cup almond flour
- 4 tbsp nut butter (peanut, almond, cashew etc)
- 2 tbsp honey
- 1 tsp cinnamon
Instructions
- Add all the ingredients into a blender and blend till well combined. Scrape down the sides of the blender to mix everything thoroughly
- Using a frying pan or pancake maker, add blobs of batter roughly a tablespoon or so, depending on the size of pancake you prefer
- Once tiny bubbles start to form in the centre of the pancake and the edges are cooked, use a spatula to flip them over
- Be careful not to over cook as the almond flour is prone to burning easily
- Makes 15 to 20 pancakes depending on your preferred size
- Half the ingredients if you want to make less, otherwise they freeze really well and are easy to reheat in the toaster straight out of the freezer
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