Low-Carb Pancakes with Zesty Whip Cream

I practice eating low carbohydrates diet regularly so I am always in a search of new recipes with alternative low carbohydrates ingredients, especially nut flours. Some experiments don’t work out and some become my favorites. This one is one of my new favorites. I have tried almond pancakes in the past and even made a post here. But experimenting more led me to a new version of the recipe, which I prefer over the earlier one. Looking back, my original recipe reminds me more of crepes, while this one is for pancakes.

Ingredients for this recipe are for the most part the same, however, the measures are a bit different. In addition, I was experimenting with toppings and spreads for pancakes and discovered delicious, super easy and quick recipe for a whip cream. It opened up a whole new world of flavored, homemade, way healthier, whip cream. You won’t miss neither butter nor maple syrup 😉

Zesty Whip Cream

I recommend preparing whip cream first and placing in the refrigerator while making pancakes (following this order will allow you to enjoy pancakes once they are ready, I learned the hard way)

• 1/4 cup Of Heavy Whipping Cream
• Zest of 1/4 Orange – for less flavor use less
• Pour heavy whipping cream in a bowl, zest orange to the same bowl and whip by hand (it is possible, but takes longer, about 10 min and requires endurance) or with electric mixer for about 4-5 min until cream becomes fluffy
• Store in the refrigerator while preparing pancakes

Pancakes

Leads to about 6 pancakes 3-3.5 inches in diameter

• 1/2 cup of Almond flour
• 1 teaspoon of Baking powder
• Dash of cinnamon – to taste
• Very small dash of salt (this could be simply omitted)
• 1/4 cup of Milk
• 1 tablespoon of Heavy Whipping Cream
• 1 egg
• 1/2 teaspoon of Vanilla Extract
• Butter, melted for frying
• Optional Toppings – I used cocoa nibs on a few pancakes, about 1 tbsp

Steps:

1. In a bowl combine all dry ingredients – first 4 on the list. For smoother consistency, sift dry ingredients to the bowl
2. In a separate bowl combine and whisk next 4 wet ingredients (except butter). Whisk until well incorporated
3. Combine dry and wet ingredients, whisk gently until smooth batter is formed
4. Heat up the frying pan, reduce heat to medium to low
5. Brush the pan with melted butter and scoop a spoonful of batter
6. Optional – if using some additional toppings, sprinkle them on top of the poured batter while it is still liquid consistency. I like to use chopped nuts, coconut flakes or cocoa nibs
7. Fry pancakes for about 2-3 minutes on each side
8. Top with zesty whip cream and enjoy!

Below is visual step-by-step guide

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If you tried this recipe I would love to hear your feedback!

Remember to come back for more!

Best,

Irina