Low Carb Classic Pancakes with Homemade Syrup
Indulge in breakfast bliss while staying true to your health goals with these **Low Carb Classic Pancakes with Homemade Syrup**! Made with a wholesome blend of almond flour and coconut flour, these pancakes are fluffy, golden, and irresistibly satisfying. Sweetened naturally with erythritol, they’re the perfect guilt-free option for low-carb and keto-friendly diets. The recipe is complemented by a rich, buttery homemade syrup made with sugar-free maple syrup and a hint of vanilla, adding a luxurious touch to every bite. In just 30 minutes, you can whip up a stack of pancakes that are high in flavor and low in carbs—ideal for a weekend breakfast or a cozy brunch. Serve them warm, drizzled with syrup, and enjoy the perfect combination of indulgence and nutrition.
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Recipe Information
Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 2 tablespoons granular erythritol sweetener
- 1 cup unsweetened almond milk
- 3 pieces large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted
- 0.25 teaspoon salt
- 1 cup unsalted butter (for syrup)
- 1 cup sugar-free maple syrup
- 1 teaspoon vanilla extract (for syrup)
Instructions
In a large mixing bowl, combine almond flour, coconut flour, baking powder, erythritol sweetener, and salt.
In another bowl, whisk together almond milk, eggs, vanilla extract, and melted butter.
Pour the wet ingredients into the dry ingredients and mix until just combined. Let the batter sit for 3-5 minutes to thicken slightly.
Heat a non-stick skillet over medium heat and lightly grease with butter or non-stick spray.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.
Flip the pancakes and cook for an additional 2 minutes until golden brown. Repeat with the remaining batter.
To make the syrup, melt the unsalted butter in a small saucepan over low heat.
Stir in the sugar-free maple syrup and vanilla extract, mixing until well combined. Simmer for 2-3 minutes to thicken slightly.
Serve the pancakes warm with the homemade syrup drizzled on top.
Nutrition Facts
Calories |
2814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.4 g | 363% | |
| Saturated Fat | 146.4 g | 732% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1137 mg | 379% | |
| Sodium | 1871 mg | 81% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 5.9 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 8.5 mcg | 42% | |
| Calcium | 772 mg | 59% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 454 mg | 10% | |
*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.
