Low Carb Pancakes with Mascarpone Cream

Ingredients

For the Pancakes:

• 1/2 cup almond flour
• 2 tbsp coconut flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsweetened almond milk (or coconut milk)
• 2 tbsp melted butter (plus extra for cooking)
• 1 tsp vanilla extract
• 1–2 tsp erythritol or stevia (optional, for sweetness)

For the Mascarpone Cream:

• 1/2 cup mascarpone
• 2 tbsp heavy whipping cream
• 1–2 tsp powdered erythritol or monk fruit sweetener
• 1/2 tsp vanilla extract

Optional Toppings:

• Fresh berries (e.g., strawberries, blueberries, or raspberries)
• Sugar-free syrup
• Crushed nuts or unsweetened shredded coconut

 

Instructions

Make the Pancakes:

1. Mix Dry Ingredients: In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt.
2. Combine Wet Ingredients: In another bowl, beat eggs, almond milk, melted butter, vanilla extract, and sweetener (if using).
3. Combine Wet and Dry Ingredients: Gradually mix the wet ingredients into the dry ingredients until a smooth batter forms. Let the batter rest for 2–3 minutes to thicken.
4. Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and grease with a small amount of butter. Pour 2–3 tablespoons of batter per pancake onto the skillet. Cook for 2–3 minutes on one side, or until bubbles form on the surface. Flip and cook for an additional 1–2 minutes. Repeat with remaining batter.

Prepare the Mascarpone Cream:

1. In a small bowl, whisk mascarpone, heavy whipping cream, sweetener, and vanilla extract until smooth and creamy. Adjust sweetness to taste.

 

Assemble:

1. Stack the pancakes on a plate, spreading a layer of mascarpone cream between each pancake if desired.
2. Top with additional mascarpone cream and garnish with fresh berries, sugar-free syrup, or nuts.