I really like low carb dieting. I’m to the point I don’t even count calories or carbs now — just eat legal foods until I’m satisfied. If I’m hungry, I eat. And I’m dropping around a pound a week without any effort at all.
With my slow metabolism, that’s pretty amazing!
Usually not eating bread doesn’t bother me. But once in a while a craving comes out of nowhere. This evening was one of those times.
I searched for a low carb pancake recipe using only almond flour, with no Carbquick or soy. I found one that looked good, but it made this curious statement: “The only real difference is that they won’t “bubble” on top the same way as regular pancakes.”
Looking at the recipe, I saw why. There was no baking powder in it.
So I added 1/4 teaspoon baking powder and the pancakes bubbled when I cooked them, and they were light, fluffy and tender. The taste wasn’t superb by themselves, but when I put sugar free maple syrup on them, they were wonderful!!!
So if you are low carbing and missing pancakes, do try this recipe! Just remember to add 1/4 t. baking powder!