Sugar Free Pancakes
A Sugar Free Pancake Recipe that is simple to make. Dairy-free, and refined-sugar free, these Low Carb Pancakes are fluffy and the perfect start to any morning.
Servings: 8 -10 pancakes
Calories: 232kcal
Equipment
Ingredients
- 1 ½ cups blanched superfine almond flour 170g
- 1 tablespoon tapioca flour 6g
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- ¼ cup Sugar Free maple flavored syrup Lakanto
- 2 teaspoons gluten-free vanilla extract
- ¼ cup Unsweetened Almond Milk
Instructions
- Pre-heat a non-stick griddle, or pan.
- Mix dry ingredients in a large mixing bowl.
- Add the wet ingredients and stir just until combined.
- Spoon ¼ cup of batter onto a medium hot griddle and cook until the edges start to brown and bubbles form.
- Flip pancakes over and cook until brown and cooked through.
- Serve hot.
Video
Notes
- To make a mix for later: Mix dry ingredients in a large mixing bowl then transfer to an airtight container if you are saving it for later. Don't forget to label your container with the date.
- When you are ready to make low carb pancakes from your mix: If you doubled or tripled the dry ingredients before storing make sure add enough wet ingredients or measure out one batch worth of dry ingredients to mix with the wet ingredients above. One batch equals about 1 ½ cups + 1 tablespoon (180g) of dry low carb pancake mix.
- Once your batter is mixed, let it rest for 10 minutes before cooking. This results in fluffier pancakes.
- Freezing instructions: Bring your pancakes to room temperature and store them in a zip lock bag or airtight container for up to 3 months.
Nutrition
Serving: 2pancakes | Calories: 232kcal | Carbohydrates: 12g | Protein: 8g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 10g | Cholesterol: 93mg | Sodium: 210mg | Fiber: 7g | Sugar: 3g