Low Carb Pancakes

Low Carb Pancakes


  • 1/2 cup almond flour
  • 2 tbsp coconut flour
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1-2 tbsp Stevia or sweetener of choice
  • 3 large eggs
  • 1/4 cup unsweetend almond milk
  • 1 Tbsp of butter
  • 1/4 cup blueberries (optional)


  1. Whisks all your ingredients in a large mixing bowl, mix blueberries last.
  2. Let your batter sit for 5-10 minutes, to thicken. If the batter is too thick, add a little more almond milk.
  3. Preheat a large non-stick pan over low-medium heat. Grease pan with butter.
  4. Once hot, Pour 1/4 cup portions of the batter onto the pan. Allow pancakes to cook for 2-3 minutes, until the edges go golden, before flipping and repeating.
  5. Once cooked, serve immediately, or cool completely before refrigerating/freezing for later.

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