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I got this recipe from a friend of mine when we visited her and her family in Jacksonville. Her husband is also diabetic and she regularly finds and tests yummy low carb recipes. She frequents several of the same low carb recipe blogs I like (listed on our Resource page), but I think she modified this one slightly.
I had tried a couple different low carb pancake and waffle recipes, and although they were adequate, none of them were really that great. Some of them were too dry, others too nutty, and still others were way too eggy. I’ve heard the eggy complaint from several other people who have tried low carb waffles or pancakes.
THIS recipe though has been a hit with both my diabetic friends and those who don’t care how many carbs are in each meal. I’d love to hear what you think if you give it a try!
Rebecca’s Favorite Low Carb Waffle
Enjoy this simple low carb waffle or pancake recipe using almond flour. Great for diabetics & others eating low carb. Don't forget the sugarfree syrup!
Ingredients1 C almond flour2 eggs, large1/4 C water (Optional: use sparkling water for fluffier waffles/pancakes)2 T oil1/4 t salt1 T sweetener (I use Stevia)1 t cinnamon1 t nutmegOptional: dark chocolate chips, carob chips, pecans, or blueberries
Mix dry ingredients together. Then add wet ingredients and mix well.
Preheat waffle iron or skillet. Spray light coating of oil. Pour batter in waffle iron or dole out desired size pancakes. If using a waffle iron, waffle is finished when iron indicates it's done. If using a skillet, cook like traditional pancakes.
Serving size: 1 Belgian waffle or varying number of pancakes depending on size