Low Carb Classic Pancakes with Homemade Syrup
Start your day with these irresistible Low Carb Classic Pancakes with Homemade Syrup, a delightful twist on breakfast comfort food that doesn’t compromise your health goals. These fluffy pancakes are made with a wholesome blend of almond and coconut flours, delivering a light, tender texture while keeping carbs in check. A hint of vanilla and a touch of erythritol sweetener provide natural sweetness without added sugar, making this recipe perfect for low-carb and keto lifestyles. Topped with a rich, buttery, sugar-free maple syrup made from scratch, this dish strikes the perfect balance of indulgence and nutrition. Ready in under 30 minutes, these pancakes are a quick and satisfying way to fuel your mornings while staying on track!
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Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 2 tablespoons granular erythritol sweetener
- 1 cup unsweetened almond milk
- 3 pieces large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted
- 0.25 teaspoon salt
- 1 cup unsalted butter (for syrup)
- 1 cup sugar-free maple syrup
- 1 teaspoon vanilla extract (for syrup)
Directions
Step 1
In a large mixing bowl, combine almond flour, coconut flour, baking powder, erythritol sweetener, and salt.
Step 2
In another bowl, whisk together almond milk, eggs, vanilla extract, and melted butter.
Step 3
Pour the wet ingredients into the dry ingredients and mix until just combined. Let the batter sit for 3-5 minutes to thicken slightly.
Step 4
Heat a non-stick skillet over medium heat and lightly grease with butter or non-stick spray.
Step 5
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.
Step 6
Flip the pancakes and cook for an additional 2 minutes until golden brown. Repeat with the remaining batter.
Step 7
To make the syrup, melt the unsalted butter in a small saucepan over low heat.
Step 8
Stir in the sugar-free maple syrup and vanilla extract, mixing until well combined. Simmer for 2-3 minutes to thicken slightly.
Step 9
Serve the pancakes warm with the homemade syrup drizzled on top.
Nutrition Facts
| Serving size | (1049.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2814.2 |
| Total Fat 283.4g | 0% |
| Saturated Fat 146.4g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 1136.7mg | 0% |
| Sodium 1870.9mg | 0% |
| Total Carbohydrate 69.7g | 0% |
| Dietary Fiber 16.6g | 0% |
| Total Sugars 5.9g | |
| Protein 45.2g | 0% |
| Vitamin D 338.5IU | 0% |
| Calcium 771.6mg | 0% |
| Iron 8.0mg | 0% |
| Potassium 453.9mg | 0% |
Source of Calories