I remember the first time I tried making pancakes without gluten. It felt like a daunting task, but the desire for a fluffy stack that wouldn’t upset my stomach was stronger. These gluten-free low-carb pancakes quickly became a weekend favorite in my kitchen.
There’s something magical about waking up to the smell of fresh pancakes, isn’t there? Especially when you know they’re both delicious and kind to your body. Whether you’re gluten-sensitive or just looking to cut carbs, these pancakes hit the spot.
Ingredients
I love how simple these ingredients are! You’ll need:
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1 tablespoon sweetener of choice
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- A pinch of salt
These make fluffy pancakes with a nutty taste.
Equipment Needed
When making these gluten-free low-carb pancakes, I only need a few simple tools. A mixing bowl is key for combining the ingredients nice and evenly.
I use a whisk to beat the eggs and mix everything until smooth. It’s perfect for getting a lump-free batter.
A non-stick skillet is essential. It gives the pancakes that golden-brown finish without sticking. I also keep a spatula nearby. It helps me flip them with ease and grace, avoiding any pancake mishaps.
Don’t forget the measuring cups and spoons. Accuracy matters for that perfect pancake texture.
One last thing—a ladle. It’s handy for pouring the batter onto the skillet just right.
Directions
Let’s make some yummy gluten-free low-carb pancakes! Follow these easy steps and you’ll have a delicious breakfast in no time.
Prep
First, I set up my workspace with all the ingredients and tools. I keep the skillet ready on the stove since I’ll need it soon. Prepping makes everything much easier.
Mix Dry Ingredients
In a mixing bowl, I combine 1 cup almond flour, 2 tablespoons coconut flour, 1 teaspoon baking powder, 2 tablespoons sweetener, and a pinch of salt. I whisk them together until they’re evenly mixed. Simple!
Mix Wet Ingredients
Next, in another bowl, I crack 3 eggs. Then, I add 1 cup almond milk and 1 teaspoon vanilla extract. Whisking them until smooth is key here.
Cook
Now comes the fun part—cooking those delightful pancakes! Let’s get started and fill the kitchen with a sweet, nutty aroma.
Heating the Pan
I heat a non-stick skillet over medium heat for a few minutes. I’ve found this is the perfect setting for even cooking without burning. A tiny drop of water dances and sizzles? That’s when I know it’s ready.
Serving Suggestions
Warm pancakes fresh off the skillet just can’t be beat.
I love to serve these gluten-free low-carb pancakes with a pat of butter melting on top.
A drizzle of sugar-free syrup enhances that nutty flavor.
Fresh berries like blueberries or strawberries add a splash of color and sweetness.
Sprinkle a handful of nuts for a bit of crunch.
Whipped cream makes it a bit indulgent, but so worth it.
Try topping pancakes with a dollop of Greek yogurt and a sprinkle of cinnamon for a healthy twist.
If you’re in the mood for something savory, a side of crispy bacon or a sausage link works great too. Enjoy experimenting.
Tips for Success
Keep your workspace organized.
Mix the dry stuff really well.
Beat the eggs ’til there’s no lumps.
Get that skillet hot. A drop of water should dance.
Flip pancakes when bubbles form.
Use the first pancake to test heat.
Keep pancakes warm in the oven.
Don’t rush. Enjoy the process.
Conclusion
Making gluten-free low-carb pancakes has been a delightful adventure that I’m thrilled to share with you.
It’s amazing how a few simple ingredients can transform into a breakfast that’s both satisfying and kind to the stomach. Whether you’re gluten-sensitive or just looking to cut down on carbs, these pancakes are a game-changer.
I hope you enjoy the process as much as I did and find joy in experimenting with different toppings to suit your taste. Remember, the kitchen is a place for creativity and fun, so don’t hesitate to put your own spin on this recipe. Happy cooking!
