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Fluffy Low Carb Pancakes

Light, fluffy, and delicious—perfect for a cozy breakfast or brunch!

Light, fluffy, and delicious—perfect for a cozy breakfast or brunch!

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  • Prep time
    15 min
  • Cooking time
    15 min
  • Servings
    4
  • Difficulty
    Medium

Ingredients

Pancakes
  • 2 tablespoons Original Spread
  • 1/2 cup milk or unsweetened almond milk
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 3/4 cup finely ground almond flour
  • 2 tablespoons coconut flour
  • 2 tablespoons chia seeds
  • 1/2 teaspoon baking powder
  • pinch salt
  • cinnamon to taste (optional)
For Cooking and Serving
  • Original Spread
  • 2 cups nonfat Greek yogurt
  • 2 cups assorted fresh berries
  • 1/4 cup sliced almonds

Nutritional guidelines (per serving)

      Show More Nutritional FactsSee less Nutritional Guidelines

      Nutrition information is calculated using an ingredient database and should be considered an estimate

      Instructions

      Mix the Wet Ingredients
      1. Melt and slightly cool the I Can't Believe It's Not Butter.
      2. In a medium bowl, whisk together the melted I Can’t Believe It’s Not Butter, milk or almond milk, eggs, and vanilla extract until well combined.
      Mix the Dry Ingredients
      1. In a separate bowl, whisk together the almond flour, coconut flour, coconut sugar, chia seeds, baking powder, salt, and cinnamon (if using) until evenly blended.
      Combine and Rest the Batter
      1. Pour the wet ingredients into the bowl with the dry ingredients.
      2. Stir until the batter is smooth and well combined.
      3. Let the batter rest for about 10 minutes—this allows the coconut flour to absorb moisture and helps the pancakes hold together better.
      Cook the Pancakes
      1. Preheat a non-stick skillet or griddle over medium-low heat. Lightly grease the surface with a bit of I Can’t Believe It’s Not Butter.
      2. Pour about 2–3 tablespoons of batter for each pancake. Use the back of a spoon to gently spread the batter if needed (it may be thick).
      3. Cook for 2–3 minutes, or until the edges look set and the bottom is golden.
      4. Flip carefully and cook for another 1–2 minutes, until the pancakes are fully cooked and golden brown.
      Serve
      1. Serve warm and top with yogurt, berries and slivered almonds.

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