FloridaCharlie: Almond Meal Low Carb Pancakes

Disappearing Pancakes

Ingredients:

1 cup     Almond meal flour    24 carbs
1 Tbsp Splenda                     1 carb
½ tsp    baking powder       0 carbs
2 eggs                                   1.2 carbs
1 Tbsp oil           0 carbs
¼ cup water plus           0 carbs

Total carbohydrates 26.2
8 pancakes
3.275 carbohydrates per pancake.

Mix Almond flour, Splenda and baking powder.

Beat eggs and oil together.

Add egg mixture and flour mix together and blend well.

Lastly add the water. You can use club soda in stead water for fluffier pancakes. If the pancakes pour out to thick add just a tablespoon of water at a time to thin them out a little.

Let the pancake mixture set while you heat up you pan. Just before you pour the pancakes into the pan check to make sure the mixture is not to thick. The Almond flour will absorb some of the moisture from the mix as it sits. That is why you need to let them set before you use the pancake mixture.

If you see only a few bubbles then the pancake mixture needs more water. The bubbles should be all over the surface of the pancakes. Click on the pictures to see the different type of bubble coverage.

You should cook the pancakes on medium low heat. The trick is to not cook the pancakes at a high temperature. These pancakes are very light and delicate and can easily burn.

I like to add a little dab of lard to the non-stick frying pan. You can use any oil or spray oil.

Keep the cooked pancakes warm in an oven set to its lowest setting as you cook you pancakes.