October 17 2020 recipe by Kristie Sullivan, PhD![Kristie Sullivan, PhD]()
, photo by Naomi Sherman![Naomi Sherman]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Breakfast, Meal
, photo by Naomi Sherman
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Breakfast, Meal Crispy egg-free low-carb almond pancakes
These thin, egg-less, dairy-free, low-carb vegan pancakes are exceptionally crispy and delicious. The taste almost reminds you of parathas (pan-fried Indian flatbread). If you eat butter, replace the coconut oil with butter and they will taste even more amazing. Switch it up by serving them with either a savory or sweet topping.
USMetric
servingservings
Ingredients
- 1 cup (4 oz.) 240 ml (110 g) almond flour
- 3 tbsp 3 tbsp pea protein powder (unflavored)
- 1½ tsp 1½ tsp ground psyllium husk powder
- ¼ tsp ¼ tsp ground cinnamon
- ¼ tsp ¼ tsp salt
- 1 cup 240 ml unsweetened almond milk
- 1½ tsp 1½ tsp vanilla extract
- 2 tbsp 2 tbsp unsweetened apple sauce
- 1 tbsp 1 tbsp coconut oil, for frying
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Making low carb simple
Instructions
- In a medium-sized bowl, mix together the almond flour, protein powder, psyllium husk, cinnamon, and salt.
- Add the almond milk, vanilla extract and applesauce. Stir together until combined, forming a thick batter.
- Melt the coconut oil in a non-stick skillet, over medium heat.
- Scoop about 3 tablespoons of batter into the skillet, using a spatula to smooth the batter into a pancake about 3" (7 cm) in diameter.
- Cook for 3-4 minutes or until the edges begin to firm, and lightly brown. Flip, and continue cooking for 2 - 3 minutes, or until browned and cooked through.
Tip
Keeping the pancakes small makes them easier to flip.
You'll want to be sure the ingredients are clean. https://www.dietdoctor.com/low-carb/ingredients-to-avoid
I'm not exactly sure. You may be able to omit it completely or you could try a small amount of mashed banana or sweet potato. You may want to add slightly less banana or sweet potato and add a little more water so the consistency will be similar to applesauce. (Keep in mind that this may affect the carb count.)
Not that I am aware of. You may want to try one of our other pancake recipes if you need to skip the protein powder. https://www.dietdoctor.com/low-carb/recipes/keto-pancakes
Perhaps give the weight of a fresh apple so one can make it as needed. But then high in carbs either way. Glad I'm not allergic to eggs but don't want to eat them first thing in the morning and then every day.
It's not recommended due to the sugar content. Here's our dairy guide for more info! https://www.dietdoctor.com/low-carb/dairy
Hi, Melissa! This would not be recommended, as these products act differently and will produce a different texture.
You could try adding a little more coconut oil between pancakes. Also, keeping them small and letting them cook thoroughly on the first side will assist with the flipping process.
Unfortunately the best answer for this problem is to use the non-stick pan.