Almond Flour Pancakes(Vegetarian SBD Phase 1 Recipe of the Month)

Blogging Marathon #41: Week 4/ Day 1

Theme: Low Carb Recipes

Dish: Almond flour pancakes

For the second week of the Blogging Marathon, I have chosen the theme of 'Low Carb Recipes'. When I saw this announced as one of themes for Blogging Marathon I got reallly excited. I wanted to post recipes that were really delicious, low in carbs, high in protein, very filling which makes you feel like you are not dieting. As the first one of those recipes, I have here 'Almond flour pancakes'. Almond flour or almond meal is something that I have used a lot when doing the low carb diet. You can read about the benefits of using almond flour in my detailed post here.

Note here that the recommended portion size is just 2 pancakes, with no butter. The portion size and butter used in the picture are for 'photo only'.Still this is a very filling breakfast to have, along with the strawberries and very nutritious too.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#42

Also, check out the other Low Carb Recipes on OhTastenSee.

Crack the eggs in a bowl, add the milk and vanilla extract. Mix with a hand held electric mixer until well combined.

In a seperate bowl mix together almond flour, salt and baking soda. Add the wet ingredients to the dry, just mix to combine. Don't overmix.

Heat a griddle to medium high heat, make small pancakes so that they are easy to flip. Let cook until the bottom gets golden. Flip gently and cook the other side.

Serve hot with a drizzle of sugar free pancake syrup.

Verdict: These pancakes were my life saver when I was on a strict low carb diet and pregnant. They are tender and fluffy and you won't miss the regular flour pancakes. These pancakes freeze well, you can reheat them in the microwave or even a toaster. I had them for breakfast at least once every week when on my year long diet.