While it’s relatively easy to make a low-carb breakfast, it can get a bit boring to always eat egg dishes. So I started experimenting with pancakes and waffles. It is not that much more work and adds a bit of variety to breakfast.
Ingredients
- 1/2 cup (56 grams) of almond flour
- 4 large eggs
- 1 teaspoon (5 grams) of baking powder
- 2 tablespoons (24 grams) of monk fruit extract
- 1/3 cup (82 grams) of Greek yogurt
- 1 tablespoon (14 grams) of butter, melted
- Oil/butter for cooking
Directions
- Add the ingredients to a blender or food processor and blend until smooth.
- Pancakes: Heat butter in pan and place enough batter to make 3″ cakes (or whatever size you prefer) and cook until the batter stops bubbling, Flip and cook another minute or two until both sides are golden brown.
- Waffles: Heat a waffle maker. Add 1/4 of the batter and cook until waffles become golden brown and crispy on the edges.
- Repeat with the remainder of the batter and serve topped with berries, sugar-free syrup, or sugar-free jam.
Note: There are also some good pancake/waffle mixes if you aren’t into working from scratch. I have tried the Lakanto mix and really liked it. https://amzn.to/3AFCG61
