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Low-Carb Pancakes - Almond Meal

User Rating 4 Star Rating (89 Reviews)


Updated August 13, 2014

low-carb blueberry pancakes

Add fresh or frozen blueberries to these low-carb pancakes for an extra-special treat.

Brian Macdonald/Digital Vision/Getty Images
I actually think these low-carb pancakes taste better than the old white flour kind, and almond meal is healthier as well. Almond meal (same as almond flour) differs a bit from one batch to the other, so you may have to adjust the amount of liquid to get the thickness you want.  Feel free to add blueberries or other fruit.

Laura's Cooking Tip: Which Oil Should I Use?


  • 1 cup almond meal
  • 2 eggs
  • 1/4 cup water (for puffier pancakes, you can use sparkling water)
  • 2 T oil
  • 1/4 teaspoon salt
  • 1 T sweetener


Mix ingredients together and cook as you would other pancakes. I like to use a nonstick pan with a little oil. The only real difference is that they won't "bubble" on top the same way as regular pancakes. Flip them when the underside is brown.

Serve with sugar-free maple syrup, Easy Three Berry Syrup, strawberry topping, or other low carb topping.

Yield: Six 4-inch pancakes

Nutritional Information: Each pancake has 1 gram effective carbohydrate, plus 2 grams of fiber, 6 grams of protein, and 155 calories.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Perfect Pancakes!, Guest Socalpaleogal

I have made these multiple times and they always come out perfect (see pic). My whole family (ages 1 year, 4 years, 10 years and 42 years) all love them. I use mineral water instead of regular water and let the batter fluff up for 15 minutes before cooking them. I use safflower oil for my oil and 1/2 tbs of stevia instead of 1tbs.

9 out of 10 people found this helpful.

See all 89 reviews

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