Low Carb Pancakes: these gluten free, low carb pancakes, made with almond flour, are a delicious family approved breakfast when topped with butter and syrup!

My families love of pancakes has been well documented on this blog over the years, but never has a recipe been considered low carb or healthy.

Today that all changes with these fluffy LOW CARB PANCAKES!

Jorge and I both sincerely missed pancakes on our lazy Sunday morning brunches at home.

I was still whipping up pancakes for the girls for breakfast and the smell was slowly KILLING me.

So I started off on the hunt for a low carb pancake that we would love and look forward to eating. Boy, did we try some really bad pancakes.

I tried some with coconut flour that were horrid. I mean, truly horrid. Coconut flour is great, just not in pancakes.

My next foray into low carb pancakes was with almond flour. I tried some where you whip egg whites into stiff peaks and fold in almond flour. They tasted like weird fluffy egg whites with syrup.

I eventually decided to try my own almond flour version based off regular pancake measurements.

However, because it was made with almond flour and cream cheese, I threw it in the blender to smooth out the batter.

2 large eggs
1 tablespoon water
2 oz cream cheese, cubed
2/3 cup almond flour
1 teaspoon baking powder
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon Sweetleaf – stevia sweetener (or 2 tablespoons regular sugar)
butter and syrup (sugar free syrup for low carb option)

Add all ingredients to blender. Start with eggs and water and cream cheese so you don’t have anything get stuck at bottom.
Blend until smooth, scraping down the sides if needed. Let batter sit for 2 minutes.
Heat a non-stick skillet to medium heat. For each pancake, pour 3 to 4 tablespoons of batter onto skillet.
Once you start to see little bubbles form, flip and continue to cook until pancake is browned on each side. Continue until you have used all pancake batter.
Serve pancakes topped with butter and syrup!