LCHF Almond Pancakes

A word from Chef Craig: These pancakes are great to have on a lazy weekend morning for a special occasion – an ideal treat to spoil someone with! They can be made in less than 15 minutes and are always a firm favourite with whoever tries them. You can simply serve with some whipped cream and berries, or go all out with mascarpone and bacon. The mix lasts well and improves with time – for up to 3 or 4 days covered in the fridge.

A word from the Whole Food Dietitian, Caryn: A decadent treat for this weekend, to celebrate what exactly? How about just being alive and being able to enjoy great health on LCHF with your significant other, your family, or just yourself! A perfect combo of protein and fat from the almond meal and the eggs, and while the carb content is kept low, you still get to enjoy the sweetness and the anti-oxidant burst of the berries.

A word from The Fat Professor, Grant: These always go down well. In my house we don’t consider bacon ‘optional’, so make sure you have enough to go round!

Prep time: 10 minutes
Cooking time: 10 minutes
Serves: 2-3
Carb count: 4.8g

Watch the YouTube Video here


  • 1 cup (100g) ground almonds
  • 2 Tbsp (30ml) cream
  • 2 Tbsp (30ml) water
  • 1 egg
  • few drops of stevia or xylitol
  • small pinch of salt
  • 2 Tbsp (30ml) water
  • 1 Tbsp (15g) butter
  • ½ cup (125ml) cream
  • ⅓ cup (50g) berries, fresh or frozen, chopped


In a bowl, whisk together the ground almonds, egg, water, first measure of cream, stevia or xylitol and salt until well combined. The mixture will be quite thick like a paste, add in half of the second measure of water and combine – if the mixture still seems too thick, and the other half of water. It should a consistency where it can drop off the spatula easily (but not be runny). Allow to rest for 10 minutes.

Heat a frying pan over a medium heat and add the oil or butter. Spoon dollops of the pancake mixture into the pan. The pancakes should take about 2 minutes to colour on the first side, any quicker and the pan is too hot. Turn the pancakes and allow to cook for another minute. I like to finish the pancakes off under the grill for another minute. Transfer the pancakes to a large plate and cover with a tea towel to keep warm (great tip from my mum in Scotland; it was always the same tea towel, too!).

Whip the ½ cup cream in a bowl (you can do this carefully with a hand-held blender, stopping before it turns to butter!) and stir through some chopped berries.

Arrange the pancakes on the plates, scoop on some of the whipped cream and enjoy!

Join the discussion 3 Comments

  • Sylvia Macgregor says:

    Hello. Can I make these with buttermilk as opposed to cream and water?

  • Catherine says:

    Hello, my husband and I have read the book and started on the LCHF recently. It’s going quite well. The thing that we are missing the most being the bread. And for me, as much as eating it than making it. In fact, I used to make sourdough bread which I really enjoyed making and I also used to make pancakes with a sourdough batter.
    So I decided to have a go at these almond pancakes. But it didn’t work out so well. The batter was very crumbly and so, very hard to work with and therefore the pancakes were breaking in pieces! Is it supposed to be like this? But looking at he picture above, I would think not! Could you tell what I should change to improve the result, next time.
    I also made the bread using the recipe in the book. The bread didn’t rise a lot, is this normal?
    Also have you got a tip to thicken a sauce, gravy style, without using flour or cornflour.
    Sorry for all the questions but I need some advice, because I’m motivated to change our diet and make it work.

    • Craig Rodger says:

      Hi Catherine,

      The mixture can be a little crumbly depending on the size of the egg, I find adding a little bit more water or another egg helps a lot. The other thing is if you have a heat-proof frying pan that can go into the oven then this can be used for the pancakes. What you would do is heat the pan, put the mixture in the pan in pancake sizes then transfer the pan to the oven for a minute or two to set the mix – you can also achieve the same result by placing the pan under the grill until it sets, this makes it much easier to work with as the pancakes are more cooked by the time you go to flip them.
      The bread will rise a bit, just like wheat bread it depends on the raising agent (in this case the baking powder) and the lightness/wetness of the dough. Experiment with getting the dough a little wetter with the addition of plain old water and this will make the dough move easier as the baking powder activates.

      Thickening gravies is fairly easy you can either a) reduce them until they are tacky like a restaurant jus (very decadent!) b) reduce them until almost at the point of a) but still a bit looser and then whisk in some olive oil or butter (called “mounting” in the kitchen) or c) whizz the vegetables from the sauce up with a blender to thicken it. C) is the easiest and you can make it easier by adding a little pumpkin to the braise/roast, as the pumpkin cooks down it will thicken nicely.
      The same approach can be taken with white sauces, basically cook the cream and onion until the onion is very soft then whizz it up to thicken the white sauce.
      It sounds like you enjoy food and cooking, I would be tempted to continue making a sourdough once or twice a month (even weekly but maybe not a whole loaf!) and enjoying it as one of the parts of life that is special to you. If you allow yourself that little treat and focus on the truly delicious ingredients and meals you can enjoy every day (3 times a day) by eating low carb, high fat the whole thing might get easier and more sustainable in the long-term. The key to improving your health and eating choices is by setting yourself up to be able to eat like this in a year from now, that’s where the real benefits lie. Good luck and keep in touch, it would be great if you can advise us on your progress.

      Thanks, Craig

Leave a Reply