Low Carb Granola Pancakes Recipe
featuringPeanut Butter Nut Granola
Low Carb Granola Pancakes Recipe
Patch Kroll
4
10 minutes
10 minutes
265
There’s no better way to start a weekend or weekday morning than with a tall stack of hot pancakes fresh off the griddle. Stir in NuTrail granola for a crunchy, sweet, and fruity take on classic flapjacks, and you just might have your new favorite brunch recipe!
These keto granola pancakes are made with almond flour for a deeply satisfying, nutty flavor. Plus, the nut flour ensures that this breakfast recipe is guaranteed to fill you up and keep you satisfied for hours. It’s the perfect way to break your fast if you’re following Intermittent Fasting as part of the keto diet, as it’s packed with healthy fats and zero carbs.
Ingredients
2 eggs Eggs
2 tablespoons cream cheese
⅔ cup unsweetened cashew or almond milk
1 teaspoon vanilla extract
1¼ + 2 tablespoons superfine almond flour
1 teaspoon baking powder
2 tablespoons monk fruit or other powdered sweetener
¼ teaspoon salt
½ cup NuTrail Peanut Butter Nut Granola
Toppings: fresh fruit, sugar-free syrup, whipped cream, butter
Directions
In a blender, combine the eggs, cream cheese, milk, and vanilla until smooth.
Add the almond flour, baking powder, sweetener, and salt and pulse to combine again. Add the granola and pulse for a couple of seconds, just to combine (you don’t want to break down the granola too much in the blender).
Let the batter rest for 5 minutes while you heat a large cast-iron or nonstick skillet over medium-low heat. Spray the skillet with canola oil.
Use a ladle to portion out 3–4 inch pancakes. Cook until you see bubbles on the surface, then flip and cook until the other side is golden, about 3 minutes per side.
Repeat with the remaining batter. Serve with toppings of your choice.