Needing Healthy Comfort Food? Try Low Carb Pancakes!

2:18 PM

As you might have figured out by now, I can't live without the sweet stuff. Why are so many comfort foods loaded with carbs? I know, I know ... it's just the science of food, and I have to find a way around it. Good thing I have patience!



Pancakes are definitely a comfort food - to those of us who like them. (My husband doesn't. He says it's a texture thing. They get too soggy, he points out. If you he means drenched in delicious syrup, then yes. Soggily delicious, I say.)

Anyhow, I had tried some other low carb pancakes, and they just weren't speaking to me. They used protein powder, which I thought was a little weird. I guess they were touted as "Protein Pancakes", so I guess it made sense.

 Anyway, I figured why not just make pancakes like any other pancakes, except use almond milk and coconut flour to replace the two ingredients with carbs? So I tried that. Guess what? They were really good. Apparently I'm super good at science. Ha!

Recipe time!

3 TBSP coconut flour 

1 tsp baking powder

1 tsp Splenda

1 egg

1/2 cup almond milk (start with this and add a little more as you need it.)

1 TBSP melted butter, cooled

pinch salt


Whisk egg and almond milk together, then slowly add melted and cooled butter. Add dry ingredients together and mix into egg, milk and butter mixture. Make desired shaped pancakes on a greased griddle or pan. (This recipe makes 4 average sized pancakes.) Cook until bubbles form on top and the edges look cooked. Then flip!

Of course I use sugar free maple syrup on these... so I don't add the carbs of regular syrup.

There you have it! Don't they look yummy? Pin it to save for later!















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