All my other gluten free pancake recipes have gone out the window since discovering this one! This recipe is from Julia Mueller’s cookbook, Paleo Power Bowls. She also has a blog with TONS of super tasty super clean recipes. Her mix of almond flour & tapioca flour (or arrowroot flour) yields a taste and texture that is so similar to regular pancakes, you’d be hard pressed to find someone who can taste the difference.
The only substitution I made was replacing poppy seeds with chia seeds, simply because I typically don’t have poppy seeds in my pantry, but I do have lots of chia.
And since this recipe is so low carb (1.9g net carbs per pancake) I like to add real maple syrup (12g net carbs per Tablespoon) and blueberries.
Fluffy & Crispy Pancakes
Ingredients
- 3/4 Cup Mylk
- 2 Eggs
- 1 tsp Vanilla Extract
- 1 3/4 Cup Almond Flour
- 2 TBSP Arrowroot Flour (or Tapioca Flour)
- 1 tsp Baking Powder
- 1/8 tsp Salt
- 1 TBSP Chia Seeds
Instructions
- Mix all ingredients by hand or in blender. Pour onto skillet, flip after about 4 minutes
Notes
Nutrition Information
Calories (per pancake) 45g, Fat 3g, Protein 2g, Carbs 2.7g, Fiber 0.8g,(Net Carbs 1.9g)Nutritional Benefits
Pasture Raised Eggs are an excellent source of high-quality protein, raise HDL cholesterol (the "good" cholesterol) and lower triglycerides, contain choline (an essential B vitamin), and contain antioxidants that target eye health. Almonds are one of the highest sources of dietary Vitamin E. They are also great sources of manganeses, magnesium, and are loaded with antioxidants! Arrowroot is a root vegetable that contains a good amount of resistant starch, which like fiber, your body cannot digest. This also means it helps you stay full longer. Arrowroot also is considered to be a prebiotic food (aka it feeds the probiotics in your gut) which help your immune system to stay regulated and healthy. Chia Seeds are loaded with antioxidants and super high in fiber!I can’t get enough of this gluten free pancake recipe! I know you’ll love it too! I have only dressed them up so far with blueberries and chocolate chips, but I can’t wait to make them with bananas & cinnamon and pumpkin!
Looking for more breakfast ideas? Check out my favorite Breakfast Recipes HERE
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I Want to Know…
What are your favorite pancake flavor combos?
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6 Comments
Where has this recipe been all my life?! These look delicious. I’m so over limp soggy gluten free pancakes. Making these this now. xoxo
soggy pancakes are the worst! I hope you like these crispy ones!
holy cow. these are these low carb?!?! ok i have to try them! thanks for sharing this recipe!
you’re welcome!
I love pancakes. My recent find is a highly concentrated chocolate protein powder. Two eggs, some water and boom low crab tasty pancakes. But these look better, oh yeah.
OoO! I’ll have to try that!
[…] or waffles I like to double the batch and keep the extra on hand for a fast low carb snack. This is the recipe I use. Each pancake/waffle has just 1.9g net carbs. Sometimes I’ll lather it with almond butter and […]
[…] almost always have pancakes and waffles on hand because they are great LOW CARB snack (get the recipe I use HERE). HOWEVER, when I’m low is when I allow myself to SLATHER them with REAL maple syrup. […]
[…] almost always have pancakes and waffles on hand because they are great LOW CARB snack (get the recipe I use HERE). HOWEVER, when I’m low is when I allow myself to SLATHER them with REAL maple syrup. […]
[…] or waffles I like to double the batch and keep the extra on hand for a fast low carb snack. This is the recipe I use. Each pancake/waffle has just 1.9g net carbs. Sometimes I’ll lather it with almond butter and […]