Actually tastier than regular carb-laden pancakes, this is my favorite go-to breakfast recipe since I first learned how to make them 7 years ago! Made with ground almonds/almond flour in place of wheat, these beauties are not just incredibly simple and easily adapted to be sweet or savory, but are ALSO gluten-free AND high-protein to boot. A nutritious 1-2-3 if there ever was one!
Of course, if carbs aren't your concern then you can absolutely just drench the whole thing in maple syrup once you're done, as some friends of mine have confessed to doing. I say whatever makes you happy :)
Low-Carb Almond Pancakes (Gluten-Free)
*makes 6 small fluffy pancakes (about 4"), or 3-4 large thin ones
Combine all in a large bowl and stir briskly to form a batter:
2 cups (about 150-200g) ground almonds/almond flour
1/2 cup water
1 tsp olive oil
Salt to taste
Optional: 1 or 2 tsp of sweetener (I don't like the artificial stuff so I omit this)
Heat a small skillet over medium-high heat. Add about 1 tsp of olive oil or a small bit of butter, just enough to swirl and lightly coat the base of the pan.
Pour in batter one small ladle at a time (if making large thin ones, spread batter out with back of ladle). Fry for about 1 minute or until bubbles start appearing on the top, then flip to cook the other side. Repeat until all batter is finished, adding more oil/butter in between pancakes if necessary.
Serve immediately with whatever you want (I had it with fruit one morning and leftover curried lentils one night, both yum!)
*Other healthy low-carb ingredients you can chuck into your batter: cottage cheese, applesauce, vanilla extract or other essences, lemon or orange juice/ zest, cinnamon/other spices of choice, unsweetened cocoa powder, chopped chives/other herbs of choice, chopped nuts, poppy seeds... or even crushed bacon bits if you're not concerned with fat :)