I don’t know about you, but every once in a while, regardless of whether I’m trying to eat healthy, I get stuck in what I call a “carb rut.” In other words, everything I can think of to make or grab for a snack is heavy on the carbs!
Now I’m not one to exclude an entire food group or say that you shouldn’t ever eat carbs again, but I do think balance is key and you’ll feel your best when you have an appropriate amount of carbohydrates, healthy fats and protein.
That being said, I’ve been on a mission lately to eat less carbs, not because I don’t think I should have them, but because I want to achieve more of this balance. But that leaves a major problem for me for breakfast. If you follow me on Instagram, you know that I usually eat Peanut Butter and Banana Oatmeal for breakfast, but that doesn’t work very well when you’re trying to reduce carbs.
So I came up with these instead. These almond flour pancakes are an adaptation from Lisa’s recipe at Low Carb Yum. Unfortunately, I didn’t have all of the ingredients she called for so I had to adapt and they still came out amazing!
Ingredients
- 2 c. almond flour
- 2 bananas
- 2 eggs
- 1/2 cup water
- 1/4 cup unsweetened, vanilla almond milk
- 1 tsp. baking soda
- 1/2 tsp. salt
- 3-4 Tbs. powdered stevia
- 1 tsp. cinnamon
Instructions
- Blend all of the ingredients in a blender until smooth, and let the mixture sit for 2-3 minutes.
- Heat your skillet or frying pan on medium heat and spray with nonstick spray (I usually use olive or coconut oil).
- Scoop 1/4 - 1/3 cup of the pancake mixture onto the skillet or frying pan and cook for a 2-3 minutes or until brown. I cook 2-3 pancakes at a time or as many as you can fit.
- Flip the pancakes over for another 2-3 minutes and place on a plate to cool.
Tips: You can also use 1/4 cup oil instead of one of the bananas to reduce the carbs even more. I just used bananas because that’s what we had. If you substitute the oil instead, add another egg.
Feel free to try different mix-ins in these pancakes, but be careful because it is a looser pancake mixture, so if you add them, I would reduce your heat and let them cook a little longer.
It’s also a great recipe to double and freeze the extras for even faster mornings! Just pop them in the microwave for a minute and they’re ready to go! For other make-ahead breakfast ideas, click here.
Try my Homemade Blueberry Syrup for a healthier, low carb option for your pancake topping!
Enjoy!
For other healthy breakfast ideas, check out these recipes: