These low carb Easter egg pancakes are fun for the whole family to enjoy!
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Easter can be a tricky time for low carbers – unless you have something like my Low Carb Chocolate Recipes book to hand, that it is! 🙂
But just like with Halloween and Christmas, I do enjoy making some fun seasonal food. And who can resist low carb Easter egg pancakes?!?! You’ll need a metal egg shaped cookie cutter, but that’s pretty easy to find at this time of year!
Make the pancake batter by combining low carb baking mix (I use Bob’s Red Mill), vegetable oil, a beaten egg, unsweetened almond milk, baking powder, granulated Splenda and vanilla extract in a large bowl.
Heat a non-stick skillet and place the egg-shaped cookie cutter into the pan. Pour in enough batter to fill the shape, then cook until the base has set. Remove the cutter, then flip the pancake over. When it is fully cooked, transfer it to a plate and decorate with low carb mini chocolate chips (I use Lily’s dark chocolate baking chips) and fresh blueberries. Keep warm while you make the other pancakes.
Low Carb Easter Egg Pancakes #lowcarb #lowcarbeaster Click To Tweet
Are you interested in trying some low carb chocolate recipes this Easter? Check out my book, Low Carb Chocolate Recipes!