April's Low-Carb Almond Flour Pancakes with Better Than Granola
Who says you can’t serve your valentine something tasty and indulgent on Valentine’s weekend that is also healthy?
We’ve gone through our share of low-carb almond flour pancake recipes and this is the best one we’ve found so far! We have, of course, adapted it to include some of our favorite things. We’ve used coconut whipped cream in place of syrup (Lakanto also makes a low-carb sugar-free syrup), added our favorite berries, and topped it with our Original Granola to give the pancakes a little extra flavor and crunch. Give it a try and let us know what you think!
4 large eggs
¾ cup almond milk
¼ cup avocado oil
2 teaspoons vanilla extract
2 ½ cups blanched almond flour (about 250g)
¼ cup Granulated Erythritol
2 teaspoons baking powder
¼ teaspoon salt
Additional oil for the pan
Coconut whipped cream (or whipped cream of your choice)
¼ - ½ cup April’s Better Than Granola - any flavor
In a large blender, combine the eggs, almond milk, oil, and vanilla. Blend 30 seconds to combine. Add the almond flour, sweetener, baking powder, and salt and blend again until smooth. Let the batter rest for 5 minutes.
Heat a large nonstick skillet over medium-low heat and add lightly grease with a little oil. Use about 3 tablespoons of batter for each pancake and spread into a 3 or 4 inch circle. Cook the pancakes until bubbles begin to appear on the tops and the edges are set and dry, 2 to 4 minutes.
Carefully flip the pancakes and continue to cook until golden brown on the second side, another 2 to 4 minutes.
Repeat with the remaining batter, adding more butter or oil to the pan as needed.
Serve topped with whipped cream, fresh berries, and granola.