Low Carb Cake Batter Pancakes
My ‘lil dude is pretty particular about his pancakes. They must be justttttt riiiiight. So, I’ve spent the last year on a pancake quest...to find the PERFECT, “real tasting”, low carb pancake.
Prep Time 10 minutes mins
Servings 8 pancakes
Carbohydrates 4.5 g
- 1 cup Almond Flour
- 1 Tbsp. Date Sugar
- 1/2 tsp. Baking Powder
- 1/8 tsp salt
- 1/8 tsp Xanthun Gum
- 1 Tbsp. Coconut Flour
- 4 Eggs
- 1/4 cup Almond Milk
- 1 tsp. Vanilla Extract
- 1 tsp. Cake Batter Extract
- 2 Tbsp. Butter melted
Combine all dry ingredients in a bowl and whisk to combine.
Combine all wet ingredients (except the butter) in a large Pyrex measuring cup, or small bowl and whisk to combine.
Combine wet ingredients into the dry, and whisk thoroughly. *The batter will be a little orange in color from the cake batter extract...don’t worry!
Once combined, whisk in melted butter and let rest for a few minutes. Then DO NOT stir it again!
Plug in Dash Mini Maker Griddle. When the light goes off, it’s ready to use.
Use a 1/4 measuring cup to scoop the batter and dump it onto the center of the griddle; shaking out the measuring cup to get the most from the scoop. Use the back of the measuring cup, to spread the batter closer to the edges if you need to. It doesn’t have to be perfect, but the batter may not spread out as well as a traditional pancake batter, so help it make a full circle buy spreading it to the edge.
Close the lid. The light will come on. When the light goes off, approximately a minute later, the pancake is done! The top will not be fully browned to the edges, much like the flipped side of a regular pancake. But, flip it over and the bottom side is perfectly browned.
Serving: 1pancakeCalories: 150.1kcalCarbohydrates: 4.5gProtein: 5.8gFat: 12.2gSaturated Fat: 3.1gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.6gTrans Fat: 0.1gCholesterol: 89.8mgSodium: 136.8mgPotassium: 127.2mgFiber: 1.7gSugar: 1.4gVitamin A: 211.1IUCalcium: 70.8mgIron: 0.9mg