The use of sparkling water makes these pancakes exceptionally fluffy. We used Walden’s Sugar-Free Pancake Syrup and a little whipped cream to top our pancakes. But they are equally good with a dollop of butter! You can see this recipe and over 100 more Ultra Low-Carb recipes in our Transforming Recipes Cookbook!
Instructions
Recipe NotesNutritional Data
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4 Comments
swilliams921
I love these pancakes, but it is so hard to find a syrup to use with them that is low carb but not filled with sugar alcohols. Maybe some day I will find one, but it still won’t stop me from enjoying these.
Alex Navarro
swilliams921 We’re so glad to hear you like them! Do you have a favorite flavor?
In the past we’ve used the Walden’s brand for our sugar-free syrup, although it does contain sucralose (splenda). Not ideal, but it got us our syrup fix. I actually love topping them with whipped cream! I make it from scratch using heavy cream and stevia. Maybe you could give that a try!
swilliams921
I’ve only had the regular pancakes just following the recipes in the ebook. This is my first time seeing the flavors but I’ll be sure to try red velvet first. Thanks for the tip on the syrup and whipping cream. I’ll have to give that a try.
CliffordSimmons
I made these but subbed half of the almond flour for flax seed meal and got good results. One question I had was what are the total calories for the original recipe?