Low Carb Belgian Pancakes
Indulge in the fluffy decadence of **Low Carb Belgian Pancakes**, a guilt-free twist on a breakfast classic that's perfect for keto and low-carb enthusiasts. Crafted with almond flour and coconut flour for a delicate texture, these pancakes are naturally sweetened with granulated erythritol and infused with rich flavors of vanilla and melted butter. A touch of cream of tartar helps create an irresistibly light and airy batter, ideal for crisp perfection in your Belgian waffle maker. Ready in just 25 minutes, these pancakes pair beautifully with sugar-free syrup, fresh berries, or whipped cream, making them a deliciously satisfying start to your day. With minimal prep and maximum flavor, this recipe is your go-to for healthier, low-carb breakfasts that don’t skimp on indulgence!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cups coconut flour
- 2 teaspoons baking powder
- 2 tablespoons granulated erythritol
- 0.25 teaspoons salt
- 4 large eggs
- 1 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted
- 0.25 teaspoon cream of tartar
Instructions
In a medium bowl, whisk together almond flour, coconut flour, baking powder, granulated erythritol, and salt until well combined.
In a separate large bowl, beat the eggs until frothy. This can be done using a hand whisk or electric mixer.
Add the unsweetened almond milk, vanilla extract, and melted butter to the eggs, and mix until everything is fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring gently until a smooth batter forms. Be careful not to overmix.
In a small bowl, whisk cream of tartar with a little bit of the pancake batter to make a paste. Fold this mixture back into the main pancake batter; it will help the pancakes rise and become fluffier.
Preheat a non-stick Belgian waffle maker according to its manual.
Lightly grease the waffle maker with non-stick cooking spray or a little bit of butter.
Pour about half a cup of the pancake batter onto the hot waffle maker and close the lid.
Cook the pancake until golden brown and crisp, about 3-5 minutes depending on your waffle maker settings.
Carefully remove the pancake and repeat with the remaining batter, re-greasing the waffle maker as needed.
Serve the low-carb Belgian pancakes warm with your choice of toppings such as fresh berries, sugar-free syrup, or whipped cream.
Nutrition Facts
Calories |
1506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.6 g | 156% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 1953 mg | 85% | |
| Total Carbohydrate | 83.2 g | 30% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 9.0 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 856 mg | 66% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 692 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
