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Call me crazy but this drab SoCal weather with cloudy morning skies makes me want to indulge in comfort food for breakfast. I would typically reach for a bowl of fruit this time of year but I’ve lately been obsessed with my low-carb almond pancakes.

Made with high protein almond flour instead of the regular stuff, I make it with low calorie sweetener and top it off with sugar-free maple syrup. The end result couldn’t be sweeter…and I still fit into my swimsuit once the sun does finally come out by the afternoon.


1 cup almond flour from Bob’s Red Mill Almond Flour
2 eggs
¼ cup water (for puffier pancakes, you can use sparkling water)
2 T oil
¼ teaspoon salt
1 T sweetener (Splenda, Stevia, Agave, etc)


Mix ingredients together and cook as you would regular pancakes. Use a nonstick pan with a little bit of oil. The only difference to “regular” pancakes is that these won’t bubble on top. Flip them when the underside is brown.

Serve with sugar-free maple syrup or sugar-free jam, both by Nature’s Hollow and available at Whole Foods.


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Illustrations by Shira Barzilay
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