Sugar-Free, Gluten-Free, No Carb Puff Pancakes
That’s a mouthful, huh? Don’t worry, after you make these all you’ll have is a mouth full of puff pancakes. It’s the best healthy, easy ‘I want to pretend like I’m having an indulgent, sugary, fun breakfast’ sort of breakfast. I mean, all you have to do is mix all of the ingredients and then pour them into a baking dish and cook it? How much easier can it get? No standing at your stove waiting for the perfect moment to flip. Eat these all day long with no regrets. Top with sugar-free maple syrup, sugar-free fruit compotes, whipped cream, all sorts of things! I know I’m making a lot of loaded statements, but you’re just going to have to trust me on this one.
Healthy Puff Pancake
Sugar-free, no carb, gluten-free baking dish puff pancake. This simple breakfast packs the same amount of flavor as a normal puff pancake.
Ingredients
- 3 T butter
- 3 eggs
- ½ cup sour cream
- ¼ cup almond flour
- 2 T Splenda
- 1 t baking powder
- ½ t vanilla extract
- ¼ t salt
- ¼ t cinnamon
Instructions
- Preheat oven to 425° F.
- Combine all of the ingredients, except the butter. Make sure it's thoroughly mixed.
- Once the oven is heated, add the 3 T of butter to a 9 x 12 baking dish or a cast iron pan and place it in the oven with only the butter in it.
- Melt the butter for about 4 minutes or until it's bubbling. Remove from the oven.
- Pour the batter over the hot butter and put the baking dish back into the oven.
- Bake for 16-18 minutes or until it's golden and puffy.
