Low Carb Pancakes/Flatbread


It has been some time now since my wife was able to have something as simple as a sandwich. She on the plus side is well and truly in ketosis, but that doesn’t diminish the limitations on her diet.  So how to approach “bread?” The answer, almond meal. The recipe worked well enough to use for grilled bacon, tomato, lettuce and mayo to make a BLT.  The bread/pancake recipe itself is veggie-friendly though, a plus that I can share it with her!


  • Almond Flour (Almond Meal) 1/2 cup
  • Egg 1
  • Sour Cream 2 Tbs (heaped)
  • Bicarbonate Soda 1/4 tsp
  • Water 1 to 2 tbs (to wanted consistency)
  • Butter or Coconut Oil 1 tsp


Whip the egg thoroughly in a measuring cup.  Add the almond flour and sour cream. Whip together well then add the bicarb and mix well again. Add enough water to make a thick batter.  Allow the batter to sit for about 15 minutes, then melt the oil/butter into a medium pan. drop a small splash of batter into the pan, if it sizzles ad starts to rise, add about half of the batter to the pan and allow it to spread to cover. When bubbles appear and the gaps they make remain allow to cook about a minute longer, then flip with a spatula. Cook until no batter appears if lightly pressed with the spatula. Remove and repeat the cooking process with the remaining batter.  Allow to cool to room temperature to use as bread.

For pancakes follow the above, but add 1 rounded teaspoon of Stevia (or similar) to the batter, and then serve while still hot with butter.