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Delicious Low-Carb Almond Flour Pancakes

Made with simple ingredients, this recipe uses the microwave to create a quick, tender batter that mimics traditional pancakes, but with a healthier twist. Enjoy them with sugar-free syrup for a wholesome treat.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6 People
Course: Breakfast, Pancakes
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 egg
  • ¼ cup water
  • 2 tablespoons almond flour
  • 1 tablespoon heavy whipping cream
  • 1 tablespoon vegetable oil
  • 1 pinch of baking powder
  • 2 drops of vanilla extract

Method
 

  1. In a microwave-safe bowl, whisk together the water, almond flour, vegetable oil, heavy cream, baking powder, and vanilla extract until well combined.
  2. Microwave the mixture on high for 1 ½ to 2 minutes, or until the batter becomes gooey in texture.
  3. Allow the batter to cool slightly, resting for 1 to 2 minutes. Once cooled, incorporate the egg, whisking until the mixture is smooth.
  4. Preheat a lightly oiled griddle over medium-high heat. Drop spoonfuls of batter onto the griddle and cook until bubbles form on the surface and the edges begin to set, approximately 4 to 5 minutes. Flip the pancakes and cook for an additional 2 to 3 minutes until golden brown. Repeat with the remaining batter.

Notes

The pancakes will retain a slightly gooey center after cooking. For a larger batch, simply double or triple the ingredients as needed.