I ate pancakes for lunch, THERE, I said it!!
My love for pancakes is unparallel and lucky enough, I came up with a recipe that makes pancakes Low Carb, 8 servings at a time in a Sheet Pan, and can be frozen for a week’s breakfast, in my case, Lunch!
These take under 30 mins and are only 3.5 gm net carbs per serving. So fluffy, airy, delicious, pillowy, you wouldn’t even know these were keto/low carb if I wouldn’t let you in on that info! I bet you won’t get enough of them.
Without further ado, let’s make a guilt free, low carb pancakes’ batch!
For 8 pancakes, you’ll need:
3 large eggs – room temp
Lets start by preheating the oven to 400 F and lining a baking tray with parchment paper.
In a bowl, let’s mix wet ingredients. Add eggs, almond milk, melted butter, vanilla extract and whisk thoroughly
In another bowl, mix dry ingredients, add almond flour, coconut flour, baking powder, swerve sweetener and salt. Mix together
Now add the dry ingredients in with the wet ingredients and whisk well till nice and smooth. Pour it in a 9 x 13 inch lined and greased baking tray. Add chopped dark chocolate chunks on top
Toss it in the preheated oven for 12-15 mins or till the sides are golden and the top of the pancakes is firm. Remove from the bake and let cool for 5 mins before cutting in.
I served them with Chopped strawberries, Sugar Free Maple Syrup and Butter, you can choose to serve them with wee bit of honey, sugar free berry compote or anything that you like!
These pancakes freeze really well and stay for 4-5 days. Thaw in the microwave whenever needed.
Hope you enjoy these low carb pancakes as much as I did!