Low carb pancakes with almond flour and cinnamon are filling and delicious first morning meal. Enjoy these satisfying and flavorful pancakes with butter and sugar free syrup or top with a fruit puree.
Cinnamon Low Carb Pancakes
Ahhh, pancakes all week long just for me and you too! I’ve been enjoying these small batch pancakes to mix up my breakfast choices. Each pancake is under 2 carbs each!
Since my first meal is never before 10 a.m., there are times when I want a hearty meal that won’t weigh me down. These low carb pancakes hit the spot perfectly!
The cinnamon is a nice addition to pancakes. It’s flavorful and smells so good while cooking too.
Small Batch Cinnamon Almond Pancakes
I’ve made a small batch because although Alan also likes these, he is a complete creature of habit – boiled egg, yogurt with granola.
Monday through Friday, EVERY SINGLE DAY.
Yeah, I can’t do that. I need variety most days. Although, I don’t want pancakes for weeks.
This small batch recipe is perfect for one or two people to enjoy for a couple of days.
Although, you can easily double the recipe when preparing for the family or if you want to freeze pancakes for later.
How To Make Low Carb Pancakes
First, you need to gather the ingredients, which are the same basic ingredients you’ll gather for traditional pancakes, except these are without all-purpose flour; low carb and gluten free.
You Will Need The Following Ingredients:
- Superfine Almond flour – this type is as close as you will get as far as the texture compared to all-purpose flour.
- Baking powder – leavening adds a little lift to baked goods giving us a fluffier pancake.
- Salt – adds flavor to the pancakes.
- Cinnamon – this spice is the star in these low carb pancakes. Cinnamon has a sweet and savory flavor and extremely aromatic. Can you smell it now?!
- Sugar Free sweetener – I use monk fruit, but not too much if you are topping with a sweet topping.
- Eggs – binds all the ingredients together.
- Water – or any type of milk to help blend the wet ingredients together
- Vanilla extract – flavor enhancer. My favorite extract for baked goods.
- Butter or oil – neutral tasting oil of your choice like avocado or butter will also work well in this recipe.
You Will Need The Following Tools:
- Skillet – I use a Nordic silver dollar pan. The same one I use for these fluffy pancakes (recipe not low carb).
- Measuring utensils – spoons and cups
- Utensils – spatula, mixing spoon
- Mixing bowl
How To Make Low Carb Cinnamon Pancakes
This is a simple recipe. You are going to whisk together the dry ingredients.
Next combine the wet ingredients and add it to the flour mix.
The batter will be thick, so you may need to add a couple of tablespoons of water.
Each pancake is 2 tablespoons of batter. These are small, but very filling, so don’t let the size fool you into thinking you will be hungry right after eating these.
Lightly grease the skillet with butter and heat over medium heat. You want to cook these on a lower temperature so that the almond flour does not burn before cooking the center.
Once the edges are set, flip the pancake to cook the other side.
Note that the cinnamon gives these pancakes are darker light brown color.
Can I Substitute Baking Soda For Baking Powder?
Yes! For these low carb pancakes you can use baking soda with a slight modification to get the pancakes to fluff up.
Baking soda is activated by combining it with an acid like buttermilk, lemon juice, yogurt or vinegar. You will need to add 1 tablespoon of your choice of the mentioned ingredient.
How To Freeze Low Carb Pancakes
Make a double batch and freeze as many as you want.
Once you cook the pancakes let them cool completely on a baking rack.
I like to flash freeze my pancakes before placing them in a freezer bag. What is flash freezing? This is a method that freezes food quickly before freezing long term.
Here’s how you flash freeze:
- Line a baking sheet with parchment paper or foil.
- Place pancakes on baking sheet in a single layer.
- Put in the freezer and freeze for 25-30 minutes or just until the pancakes are firm.
- Remove the pancakes from the freezer
Now you are ready to place the pancakes in an airtight freezer container or freezer bag.
Label and date the container or freezer bag. Before stacking the pancakes place a sheet of parchment or wax paper between each pancake.
Freeze for up to 3 months. I like to write “use before” with the date.
Here’s How To Reheat Frozen Low Carb Pancakes:
To reheat frozen pancakes place pancakes on a foil or parchment lined baking sheet in a single layer. Cook at 350°F for approximately 10 minutes or until warm.
Alternatively, place on a microwave safe plate (single layer) and place a slightly damp paper towel over the pancakes. Reheat for 10-20 seconds per pancake.
You can also defrost the pancakes in the refrigerator (keep in the air tight container), and warm in the same methods above for about half the noted times.
What To Serve With These Low Carb Pancakes
As I mentioned, these pancakes are filling, so keep your toppings simple.
My favorite is the traditional topping, Lakanto Maple Flavored Syrup (affiliate) with butter.
Bacon is always a hit with pancakes and who would pass up some scrambled eggs?
However, lately I’ve been enjoying fresh mango puree over these pancakes. So tasty!
- 1 cup almond flour, superfine
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons monk fruit
- 2 eggs, large
- 2 tablespoons water
- 2 tablespoons oil, avocado or coconut
- 1 teaspoon vanilla extract
- In a medium mixing bowl whisk together almond flour, baking powder, salt and sweetener.
- Form a well in the middle of the bowl.
- Add eggs, water, oil and vanilla extract.
- Combine all ingredients until mixed well. Add additional water if needed.
- Lightly grease a skillet and turn heat to medium.
- Add two tablespoons per pancake and gently swirl batter with the back of a spoon to form a small circle.
- Cook until the edges are set. Flip and cook the other side until cooked through.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 107Total Fat: 8.2gSaturated Fat: 1.2gTrans Fat: 0gCholesterol: 53mgSodium: 166mgCarbohydrates: 3.7gNet Carbohydrates: 1.9gFiber: 1.8gSugar: .2gProtein: 64.4g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
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