Awesome Almond Pancakes / Muffins

A moist, low carb, healthy, delicious snack, breakfast, lunch, or desert with no wheat or refined sugar, a low glycemic index and high nutritional value.

Recently I went on a low carb diet. It has been a learning experience. I wouldn’t call it hard (I used to be a vegan, so this is a breeze), just different. Cutting out all refined flour was the toughest, but its working. The trick is to find replacements – Almonds! I tried this recipe for pancakes and now I’m totally addicted – even ordered 25 pounds of organic almonds from California. You can use this recipe for muffins or quick bread also. Once you try this recipe you will never want to eat regular pancakes again. Now if I can just get IHOP to put them on the menu.


1 1/2 cup whole almonds

1 tsp baking powder

1/8 tsp salt

2 eggs

2 tsp olive oil

1/2 tsp vanilla

sweetener to taste (I use 1 tsp. stevia)

water or fizzy water for added fluffiness

1 grated or chopped apple

Optional ingredients to choose from:

2 Tablespoons flax meal

2 Tablespoons soy flour

1/4 cup chopped walnuts or pecans

1/2 apple, chopped with 1/2 tsp. cinnamon

1 grated carrot and with 1/2 tsp. cinnamon

1 small grated zuchinni

different spices/flavorings of your choice

whatever else you want to add


I use a bullet blender to grind the almonds, but you can use a food processor or coffee grinder. I have not had much luck with a regular blender for some reason.

1. Grind almonds, baking powder, and salt together until fine. Don’t over process. A few small chunks are OK. Grinding the dry ingredients together helps keep the almonds from clumping.

2. Beat eggs, olive oil, vanilla, and sweetener together in a 4 cup measuring vessel. Top off with water or fizzy water to make a total of ___ cup of liquid.

3. Combine ground almond mixture with egg mixture and stir well.

4. Fold in grated apples and whatever other ingredients you want.

The batter tends to be thick.

Cook like regular pancakes – make them small (about 5 inches across) to allow for easy flipping.

or as muffins (fill each about 2/3 full) or in a loaf pan and bake at 350 degrees for 20-25 minutes or until brown.

Freezes well. Great travel food.

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