Lowcarb pancakes may make me eat breakfast after all these years. Almond and maple flavor make them irresistible.
So some of you have been asking about breakfast recipes. The thing is that I am bad — I rarely eat breakfast and sometimes I don’t eat lunch. Breakfast food wasn’t on my priority list. Still, I love you guys, not as much as my husband and kids… maybe not as much as chocolate… but still…
So decided to start working on breakfast recipes. I thought it would be relatively easy.
It would have been except that most low carb breakfast recipes either have a lot of weird stuff in them, consist of some form of scrambled egg, or taste like cardboard that has been sitting in the rain for a month before a large mosquito sucked all the remaining flavor out of it.
My challenge was to come up with low carb breakfasts that were induction friendly, weren’t just scrambled eggs, and had lots of flavor. It has taken awhile.
When I am talking to a client and give them my rate for recipe development they are often surprised. After all, you just slap a recipe together and take some pictures, right? What they don’t get is that recipe development means that I may create a recipe four or five (or more) times until I get it just the way I want it.
These are good. I added almonds to give them some texture. Maple flavoring adds that old fashioned, country breakfast flavor and the eggs and cream cheese make them tender. I use stevia, that’s my sweetener of choice — you can use what you like. Finally, they get a dusting of cinnamon to make them pretty and it takes about one bite to let you know you aren’t sharing with anyone.
This lowcarb pancakes recipe makes a lot. I ate them ALL but in the future I would save about half the batter for another day. There s no reason you couldn’t keep this batter in the fridge for up to three or four days and make them as you needed them.
Tips for Making Lowcarb Pancakes
- Make sure everything is at room temperature or it won’t blend right.
- Use toasted, unsalted almonds. I am going to try this again with smoked almonds and bacon crumbles.
- A cast iron griddle works best because it gets hot and the heat is even.
- Butter your griddle and make sure it’s hot.
- This are not good warmed back up. Eat them soon after you make them.
- Serve with the faux fried apples and a dollop of whipped cream sweetened with your favorite sweetener.
This is the griddle I use. (affliate link)
Recipe based on this one from Allrecipes.
- 2 eggs room temperature
- 2 ounces of cream cheese room temperature
- 1 tablespoon toasted almonds
- 1 pinch of baking powder
- Pinch of salt
- 1/8 teaspoon maple extract
- 1/16 teaspoon cinnamon
- Pinch of stevia powder or your favorite sweetener maybe 1/2 a pack?
Preheat a cast iron griddle or your usual griddle.
Grind the almonds in a blender until they are finely ground.
Add the rest of the ingredients to the blender and blend until smooth.
Rub butter over the griddle quickly, just to give it a thin layer of fat.
Pour a small amount of batter on the griddle to make a pancake the size you want. I did silver dollar pancakes.
When top begins to look dry around the edges flip and cook until done.