These pancakes are hands down the best I've made since I started my low-carb high-fat way of life. After having good luck with almond flour biscuits a light bulb went on and I thought why not almond flour pancakes? Why it took me eight months to think of it I'll never know.
I say these are luxurious because I don't see them as an every day occurrence. But I certainly think they are low carb enough to have for Sunday Brunch when you are feeling fabulous.
butter and berries
When I made these pancakes I just improvised with the ingredients and I think they came out really well, and really delicious. I decided that I had to make a recipe I could share. So here it is. I really hope you try it and I hope you enjoy them as much as we did.
* I failed to mention originally that the brown butter makes these special and gives them a lot of great flavor.
I especially wanted to post the recipe now, because I think it is perfect for Fat Tuesday. I have decided that as a ketonian I will be appropriating Fat Tuesday as a celebration of my gratitude and love for fat! And I wanted to share something special with everyone that they could make on Fat Tuesday to share in the joy.
Where I grew up in Michigan, Fat Tuesdays meant only one thing Packzis, a type of Polish Jelly Donut, that I loved. If you top one of these pancakes with a teaspoon or two of sugar free jam and then another pancake it will be almost like eating a packzi. I swear.
Without much further ado here is the recipe for my new favorite luxurious, low-carb pancakes.
- 1 cup (3.5 oz or 100 grams) finely ground almond flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon granulated sweetener of choice (optional) I used Sukrin Gold
- 1/4 teaspoon fine sea salt
- 2 large eggs
- 1/3 cup (2.6 fluid oz or 76 ml ) heavy cream, whole coconut milk, or almond milk
- 1/4 cup ( 2 fluid oz or 60 ml ) brown butter, butter, ghee or coconut oil, melted (please see note at end of post for brown butter instructions)
- 1 teaspoon vanilla extract
- 1/2 teaspoon apple cider vinegar - you can use a teaspoon of baking powder instead of baking soda and then you don't need the vinegar
- additional fat of your choice for cooking, such as ghee, bacon fat or coconut oil
In a medium bowl whisk together almond flour, cinnamon, sweetener, baking soda and salt until well combined.
Add eggs, brown butter, cream, and vanilla extract to the bowl. Whisk until well mixed. The texture should be smooth and flowing but it will be quite thick.
Heat a griddle or pan to medium heat. You don't want the heat too high because the pancakes take longer to cook than traditional pancakes or cream cheese pancakes. When pan is fully heated grease generously with fat of your choice.
Scoop approximately one quarter cup of the mixture about (2 ounces) and gently pour onto the pan. You may have to spread it out a bit to get a good shape and even distribution.
Allow the pancake to cook until fully set on the bottom, this should take approximately two minutes. When the edge looks set and some small bubbles are visible on the top you can carefully flip it over. These pancakes will not make as many bubbles as traditional pancakes would there will probably only be two or three bubbles visible on the top when they are ready to flip. After flipping the pancake over, allow to cook for about one minute on the other side. The pancakes should be golden brown and fairly fluffy looking. When fully cooked. Repeat until all pancakes are cooked.
Recipe will yield approximately five 4-inch pancakes.
Taffiny Elrod 2/26/2017
Nutritionals: All amounts are approximate and based on making the recipe with brown butter and heavy cream, with no additions. one serving is based on five pancakes total.
Total Calories 1,028, per serving 206; total Fat 139g, per serving 28g; total Protein 39g, per serving 8g; total Carbs 23, per serving 5; Net Carbs 11, per serving 2.2
Blackberry jam and butter
everything in the bowl
On the griddle
Ready to flip
Flap jacks, griddle cakes, hot cakes.
Variation: After the pancakes have had a moment to set on the first side and before you flip them over you can add berries, nuts or chocolate chips if you would like. Just sprinkle a few on the uncooked surface and gently tap them down to make sure they stay in place.
Raspberries and sliced almonds
The cooked additions.
Raspberry almond one of my favorite combinations.
Add ingredients after the pancakes hit the griddle for the simplest preparation and the neatest presentation.
Blueberry pancakes and beef bacon
A beautiful brunch that even carb eaters will enjoy.
Note: The brown butter truly makes this recipe special and indulgent. If you have never made brown butter it is very easy, but it does take a little patience. However once you have tasted it you will want to add it to everything trust me. You can make as little or as much as you would like the procedure is the same. You may want to start with a small amount of butter just to be sure you don't have to waste it if things veer off course.
To make the brown butter you simply add unsalted butter to a pan and heat over low heat until butter melts and begins to cook. Keep a close eye on it. If you leave it unattended you will very likely have burnt butter. A heavy bottom pan is best for this it will hep to keep the butter cooking slow and steady. You are going to heat the butter until the solids begin to toast and brown. This creates an incredible flavor and aroma. When the butter begins to look golden brown and smell toasty turn off the heat. This is the only tricky part of the procedure a few seconds too long and you will have burnt butter that will not be delicious or healthy at all.
A word of caution; as the butter cooks it will begin to boil off its water. Once the water is evaporated it will begin to brown. Because there is no longer water boiling it won't look very hot. IT IS VERY HOT! Please be careful. Turn off the heat, and allow it to cool for several minutes before you handle it.