Almond Meal Pancakes/Waffles

By Sami

a stack of almond meal pancakes

I know you probably already know several variations of this recipe. It's one of the first things people make when they discover almond meal. For the people who haven't yet made these surprisingly fluffy little pancakes, here's the recipe.

¾ cup almond meal

pinch salt

¼ teaspoon baking SODA

2 large eggs

1 ½ tablespoons water

2 tablespoons Splenda or erythritol

dash cinnamon and vanilla extract (optional)

Oftentimes low-carb cooking relies on whipping egg whites or other time-consuming tricks for fluffiness. In this recipe, the baking soda is completely adequate for making your little cakes rise. And the prep is as simple as can be, just mix all ingredients in a bowl and pour the thick batter into a buttered, non-stick pan over medium heat. I tried these in a waffle maker also, they didn't come out as "crunchy" as your average waffle, but it definitely impressed my low-carb lunch guests.

pancake rising beautifully

Here's the carb and calorie count I roughly calculated:

Per entire batch:
7.5 net carbohydrates
800 calories

You should be able to easily make 5 or 6 pancakes from one batch, so don't let the carb count scare you away. My mother and I always stash the extra in the freezer for toasting and buttering later. Also; leave out the sweeteners and cinnamon for a personal size pizza crust. Just toast it well the next day and add your toppings.