Liv’s Low Carb Gluten Free Pancakes

Liv’s Low Carb Gluten Free Pancakes

Who’s cutting their carbs to get into that summer wardrobe?

Here’s the perfect pancake recipe for you.  I can’t take credit for this one.  These almond flour based pancakes are actually the brainchild of Liv, a YouTube viewer, that kindly left the recipe in the comments of another low carb recipe.  

Actually when I read the recipe I was a bit skeptical that it would work well.  The recipe goes against conventional baking chemistry.  

Most pancake recipes call for baking powder as the leavening agent.  This recipe uses baking soda instead.  From what I know about baking chemistry, baking soda needs acidity in the recipe to create a leavening effect.  for instance if buttermilk were being used, baking soda would be a good choice since the acidity level of buttermilk is high.  

Since I didn’t see anything acidic in the list of ingredients Liv provided, I thought that baking powder might be a better choice.  But I do like to try the recipe the way it was written before I decide if changes need to be made.

In short the baking soda worked well.  The end result were perfect protein packed pancakes.  But my batch was sightly on the salty side.  I’ll be cutting back on the salt to 1/8 of a teaspoon the next time I make them.

What a terrific low carb breakfast these turned out to be.
Liv’s Low Carb Gluten Free Pancakes
Prep time: 5 min
Cook time: 5 min
Servings: makes (6) 4 inch pancakes

  • 1 cup almond flour
  • 2 eggs
  • ¼ cup water
  • 2 tablespoons of oil or butter (I used butter)
  • ¼ tsp salt (I plan to cut this to 1/8 teaspoon the next time)
  • 1 tbsp of sweetener 
  • ¼ tsp baking soda

Video Tutorial

  1. Mix all of the ingredients together until you have a well combined pancake batter.
  2. In a large buttered non-stick skillet over a medium low heat, ladle in ¼ cup measures and allow the pancakes to cook low and slow for 2-3 minutes or until the tops begin to dry out a little and the large bubbles that have formed begin to pop.
  3. Flip the pancakes and let them cook for a couple of minutes on the second side or until they are a light golden brown then remove from the pan and serve.

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