These walnut pancakes make a quick and delicious breakfast! They're full of healthy fats, health-boosting nutrients and they taste great. They're also low in carbohydrates and free of processed sugars. Give your family a healthy and indulgent start to the day with these walnut pancakes!
Add the ground walnuts to a medium-sized bowl along with the other dry ingredients. Mix them together until well combined.
Add the egg, vanilla, and syrup to the dry ingredients. Mix to combine fully. The batter should be sticky.
Add in the almond milk and mix again until combined and the batter has thinned slightly.
Heat a pan or skillet over low to medium heat.
When warm, add some ghee, coconut oil, or spray with oil to prevent sticking.
Portion the batter out into three even circles. Cook uncovered for around 6 minutes, until the edges start to brown.
Flip and cook another 3-4 minutes until they look mostly done.
Turn the pan off and cover. Let sit two minutes to finish cooking.
These low-carb pancakes combine the healthy fats of the walnuts with fiber from the coconut flour. They're low in processed sugar, too.If you'd like to lower the carbohydrate amount more, you can substitute the maple syrup for another sweetener.These pancakes freeze well so you can make them ahead to have them ready for busy mornings. To defrost, use the microwave, an oven on low heat, or allow them to defrost on the counter and warm them on a skillet over low heat.