Can I prepare the batter in advance?

Yes . However, if you do, I recommend leaving out the flax until you are ready to cook your pancakes. Otherwise, the batter will become too thick!

Can I add extra ingredients?

Of course! I love adding in chia seeds for even more omegas and plant protein. However, if you want to get a little crazy, try including add-ins like dark chocolate chips, nuts, or berries !

What's the difference between paleo & low-carb pancakes?

Paleo Diet: A way of eating that involves consuming foods similar to those that would have been eaten during the Paleolithic Era. This includes lean meats, fish, fruits, vegetables, nuts, and seeds otherwise recognized as foods that could have been consumed by way of hunting and gathering. As a result, it limits items that emerged later such as dairy products, legumes, and grains. ( Source ) Low - Carb Diet: A way of eating that limits carb sources including those found in starches, fruits, and vegetables. The exact amount of carbs consumed varies from person to person. However, on average, carb consumption falls between 20-57 grams. ( Source ) To Summarize: A Paleo diet is one that intentionally includes and excludes specific foods based on whether or not they would have been consumed by people living during the Paleolithic Era. Meanwhile, a low-carb diet does not include or exclude specific foods. It just limits the quantities which are consumed based on the number of carbs provided.

Are these low-carb pancakes paleo?

Yes, if you use any nut or seed butter besides peanut ! As a result of simplifying your typical pancake recipe, we used a special combination of whole food ingredients that just happen to be Paleo, too!

Low-Carb Pancakes with Psyllium Husk

Description

These 4-Ingredient Low-Carb Pancakes are made without flour for the fluffiest grain-free, sugar-free, gluten-free, low-carb pancakes you’ll ever make!

Ingredients

Units Scale

1/3 cup creamy nut butter (no-stir nut butter works best)
2 large (or 3 small) eggs
2 teaspoons baking powder
1/2 Tablespoon flax meal or 1 teaspoon psyllium powder

Optional Mix-Ins or Toppings:

2-3 teaspoons chia seeds to increase plant protein
Toppings: dark chocolate chips, fruit, nuts, etc.

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Instructions

Pre-heat a non-stick griddle, or pan over medium heat. If using a non-stick griddle, there’s no need to grease the pan before adding the batter.
Place all of the ingredients in a large bowl. Use an immersion blender (a regular hand blender or a blender with a whisk attachment) to blend the ingredients for about 1 minute or until the nut butter is combined and the batter is smooth. (See notes for blending alternatives.)
Add ½ Tablespoon of butter to the pan. Or, spray it with cooking oil.
When the butter or oil is very hot but not smoking, pour ¼ – ⅓ cup of the batter onto the pan. Cook until the edges start to brown and bubbles form in the middle.
Flip the pancakes over. Cook until they have browned and are cooked through.
Repeat until all of the batter has been used.
Serve hot. This recipe makes 4-5 medium-sized pancakes or 7-9 silver dollar-sized pancakes.
Storage – Freeze between parchment paper to prevent sticking. Freeze for up to 3 months.

Notes

The key to creating flourless pancakes that are light and fluffy is to incorporate air into the batter. The easiest way to do this is with a hand blender (immersion blender) fitted with a whisk attachment. A high-speed blender can be used as well.

For thinner pancakes, stir 1-2 Tablespoons of milk into the pancake batter.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 2 medium pancakes
Calories: 337
Sugar: 1.9
Sodium: 100.4
Fat: 26.8
Saturated Fat: 3.5
Carbohydrates: 12.2
Fiber: 4.6
Protein: 16.1
Cholesterol: 232.5