One of the nice things about raising my daily net carbs to 40, is that I can occasionally have oatmeal again. (I also happen to have an enormous bag of frozen blueberries that desperately need to be used up soon, so I went searching for a low carb pancake recipe to try out.) Surprisingly, there were many recipes that popped up, but some of them seemed really strange, like one used yogurt and another used cottage cheese??? But luckily, I came across a great recipe that uses just oatmeal and almond flour as its base, to create a really moist and (more importantly) delicious pancake.
1/2 cup of old fashioned oats
1/2 cup of almond flour (Another variation I tried was 1/4 cup of almond flour and 2 Tablespoons of flax seed meal. It turned out just fine, but was prone to fall apart when I flipped the pancakes over. So if you do not mind a messy pancake this variation worked just as well)
1/4 teaspoon of baking soda
1/4 teaspoon of baking powder
1/4 teaspoon of cinnamon (I have also used 1/2 teaspoon, which is great if you like a little more spice)
1/4 teaspoon of salt
1/2 cup of milk or almond milk (I used almond milk because it was lower in carbs)
2 Tablespoons of melted butter
1/2 teaspoon vanilla
Optional: 1/2 cup of frozen blueberries (I thaw mine in the microwave first)
1. Put all of the ingredients in a blender (except the blueberries) and blend for about 1 minute.
2. Heat a skillet or a griddle on medium-high.
3. Spray the skillet/griddle with a cooking spray and pour about 1/2 cup of batter onto the griddle. Then add the blueberries.
4. After about 2-3 minutes, check to see if the bottom is golden brown, if it is, then flip it over and cook the other side for 2-3 minutes or until it is done.
5. Top with butter and sugar-free syrup, and enjoy!
**This recipe makes two large pancakes or 4 small pancakes.