Crispy egg-free low-carb almond pancakes
Ingredients
- 1 cup (4 oz.) 240 ml (110 g) almond flour
- 3 tbsp 3 tbsp unflavored protein powder, pea protein
- 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
- coconut oil for frying
Yields 4 pancakes per serving.
Instructions
- Mix the dry ingredients together in a bowl.
- Stir in the almond milk to create a thick batter.
- Add the vanilla extract and the unsweetened applesauce and mix well.
- Heat a skillet with coconut oil on medium-high heat until the coconut oil is melted and the skillet is hot.
- 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.
- Let cook for 3-4 minutes or until the edges begin to firm up. When the edges are firm, flip the pancake to the other side and continue to cook for 2-3 minutes or until browned and cooked through.
Tips
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.