A nice fluffy gluten free pancake made from almond meal. These low carb almond flour pancakes are perfect served with butter and sugar free pancake syrup.
Are you stuck trying to find the perfect fluffy low carb pancakes recipe that fits into your new lifestyle?
This is one of those recipes I enjoy on a Sunday morning when I don’t feel like making coconut flour pancakes or waffles made with almond flour.
Although I’ve tried variations of the traditional pancake, this morning I was looking for a fluffier pancake. I also wanted something simple and almond flour based.
These low carb almond flour pancakes are an adaptation of Laura Dolson’s recipe. Her version does not bubble and tends to be a little flat.
I added some baking soda to the recipe so the that the batter will bubble when cooked. It’s a simple change that results in fluffier pancakes.
The addition of baking soda makes them puff with air bubbles on the griddle. It results in a higher rise and lighter texture.
Letting the batter sit for about 15 minutes before cooking also gives the baking soda has some time to react before cooking.
These almond flour pancakes have become a family favorite. And, it doesn’t take much time to prepare them in the morning.
I can see these easy hotcakes becoming a regular item in my house. Even my kids eat them without complaining.
It does help to have a large flat griddle to cook them on. I can typically cook about ten small pancakes at a time on my electric griddle.
Just like cooking regular pancakes, you’ll want to let the tops bubble up before flipping. You should see the edges becoming drier as well.
It also helps to make them on the smaller side. I find they cook up faster and are much easier to turn.
I typically serve these almond flour pancakes with some butter and a low carb maple flavored syrup. They are perfect this way!
I’m going to double the recipe next time so that I can store them in the freezer to easy weekday breakfasts at work.
It’s great to have some low carb convenience foods on hand, especially during busy periods. So, if you have the time, always make more for later.
I have been making these delicious low carb almond flour pancakes for years now. They’ve become a staple breakfast for me.
I like to make up large batches on the weekend then freeze them in single servings of 3 pancakes. They freeze well and can be reheated easily in the microwave.
My family loves these low carb pancakes too. And as long as I don’t tell them, they have no idea that they are made from gluten free blanched almond meal.
My husband and kids drench their pancakes in syrup so it’s hard for them to tell the difference. Now, if I can just sneak the healthier syrup into them too!
When we go away on vacation over the summer. I’ll bake up a large batch of these to take on the trip.
No one wants to be spending every morning cooking. And, it feels like a real treat in the morning to have these delicious almond flour pancakes.
If I don’t have time to make them ahead, I’ll just take a bag of my almond flour with me.
We usually rent a place with a kitchen so at least I can whip up a batch if I want them.
One year, we rented a cabin in a campground that had pancake breakfasts every morning.
I met the rest of the family with my low carb pancakes reheated in the microwave. And, my breakfast didn’t look any different than theirs.
There’s no need to miss out on pancake breakfasts when you are on low carb. It just requires a little planning.
How do you like to serve your low carb almond flour pancakes? Whipped cream, chocolate chips, and fruit are all fabulous toppings.
Sometimes, I’ll make up a batch of blueberry syrup in the summer. It’s a nice alternative to the maple flavored syrup.
And the whipped cream is perfect for drawing up a funny face for the kids. If you have pancake molds, you can even do them in kid friendly shapes.
Fluffy Low Carb Almond Flour Pancakes – Gluten Free
Almond Flour Pancakes - Gluten Free
Ingredients
- 2 cups almond flour
- 4 eggs
- 1/2 cup water (for puffier pancakes you can use sparkling water)
- 1/4 cup oil
- 1 teaspoons baking soda use baking powder if you prefer
- 1/2 teaspoon salt
- 3-4 packets stevia
Instructions
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Mix ingredients together in a blender.
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Let batter sit for about 15 minutes.
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Pour onto hot griddle or pan over medium high heat (about 325-350 degree F).
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Flip them when the edges start to dry.
Recipe Notes
Makes about 24 small silver dollar pancakes
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Carla says
I can definately handle these. I added vanilla extract and doubled the Stevia. Used melted butter instead of oil.
I tried coconut flour pancakes and had to throw them away. I couldn’t handle the test and powdery texture. This texture came out very similar to real pancakes and tasted fabulous with butter and sugar free syrup on top. After adding the syrup 4 silver dollar pancakes came out to around 8g net carbs . definately a nice treat for my high carb days 🙂
Lisa says
Thanks for letting us know how they came out and the mods you made!
Brittany says
Do you have to use a blender?
Lisa says
No. Most times, I just use a whisk.
Yvonne says
Hi Lisa
I tried the recipe, the pancakes were yummy! Pls advice what oil can i replace with cos i used olive oil .
TIA
Best Regards
Yvonne
Lisa says
Coconut or avocado oil are what I use. I like to melt the coconut oil first or use fractionated (liquid version).
Jaclyn says
Thanks for this recipe! I left out the sweetener and put in a few dashes of cinnamon and ginger. The baking powder and sparkling water was a great tip. I definitely made mine larger than the recipe called for because it made much less than 24 :). I think I can trick my daughter into eating these no problem. Used coconut oil in batter and cooked them in coconut oil which adds to the flavor. I am usually sensitive to the egg taste too and found these modifications help!
Lisa says
Thanks for sharing. I love the addition of cinnamon and ginger.
Marie says
I would love to make these for my granddaughter, but she has an allergy reaction to eggs. She also is type 1 diabetic. Has problems with certain kinds of food. She is now on a special diet from her doctor. Is there a recipe without eggs?
Lisa says
You can try subbing out with psyllium eggs (psyllium and water).
Kevon says
Did that plus subbed the stevia with molasses. Yummy! Will definitely do again.
Lisa says
Thanks for sharing Kevon!
Anja Dreyer says
You can also try flaxseed flour and water for an egg substitute:)
Lisa says
Flax eggs are a good option!
Wayne Tremblay says
Unsweetened applesauce use 1 forth cup for every egg 😊
Stacie says
What THM fuel is this? It may have been on the recipe, but if so I couldn’t find it. We tried them for breakfast this morning and they are yummy!!
Lisa says
I’m not familiar with THM, but I think most low carb high fat items are S.
Ronalyn says
I was looking for an almond meal pancake recipe and found yours. I followed the recipe exactly, using baking powder in place of soda and sparkling water instead of plain. The pancakes were outstanding in both taste and texture. I’ve been baking gluten free for several years and the best thing I learned (and strongly recommend) is to weigh the almond flour (and all other flour used for GF and Keto baking). It can make a big difference in the outcome of the recipe.
Lisa says
Thanks for writing in. I’m glad to hear the pancakes worked out!
Ems says
Please can you send to me the recipe?
I will appreciate
Lisa says
It’s shown above in the recipe card.
Olga says
These turned out to be perfect and delicious pancakes! Easy and low carb, exactly what I was looking for. I added a tiny bit of vanilla extract, but otherwise followed the recipe exactly as written. Thank you for sharing!
Lisa says
Thanks for writing in Olga to let us know how they turned out!
Leslieski says
Love this recipe! I have tried 4 others and didn’t like them and almost gave up. Thanks for posting this.
Lisa says
I’m so glad they worked out for you!
Kat says
This was my first foray into almond flour pancakes and I’m pretty pleased. I don’t eat stevia, and the Stevia website advised a conversion of 1 teaspoon sugar. I halved the recipe and these were not sweet at all. (I think I will add more sugar next time, I like a sweet pancake.). The batter was easy to make and nice and thick, I’ll try Pellegrino next time, too, although plain water worked just fine.
Without the extra sweetness, I thought that this batter would work well as a “quick bread”, too. Kind of like naan. I might add some garlic powder and some herbs and a little more salt and serve it with soup, maybe? I’m a gastric sleeve patient and sometimes I miss eating bread with meals, but the carbs on this recipe are so low, i wouldn’t feel guilty!
Thanks!
Lisa says
It’s worth a try as a flat bread.
Jenn says
I make naan with a half cup of almon flour, a half cup of arrow root starch, and a cup of coconut milk. Cook in a skillet like pancakes with a tiny bit of coconut oil.
Wilma says
Love your pancakes. I made them a couple months ago. Had some left over, I popped them into my toaster.
Lisa says
Great way to heat up the leftovers!
Elizabeth S. says
I wish you could post a photo cause mine came out great. I agree they can be eggy and too savory. What I did second time making them: I halve the recipe cause it makes enough for two people. My alterations: Half of everything listed above except: 1/2 tsp baking soda, 1/2 tsp baking powder, used Diet Sunkist cause I didn’t have sparkling water (from plastic 2L), 2 tbsp Swerve granular, 1 tbsp Swerve confectioners, splash vanilla extract. Served with Walden Farms calorie free pancake syrup, sliced banana and strawberry, brought the Swerve confectioners to the table to taste but didn’t need it this time. I was too impatient to let the dough sit long but I noticed bubbling faster halfway through. I like a hot griddle, lots of oil and smaller pancake. I’ll post a pic on Pinterest at eblawler! Thanks! Everyone in family loved them.
Lisa says
Thanks for sharing!
Natalie says
These were so good. I never rate recipes, but I enjoyed this one so much, I had to comment. I have been in search of a good low carb pancake recipe forever, and this was awesome. I used baking powder, a little coconut sugar instead of stevia, almond milk in place of water and added a little extra based on other reviewer comments, and added vanilla. I also let stand for 30 minutes before making (only because I was on a conference call 😊). They came out perfect! Very light and fluffy, great flavor. Served with strawberries and a little Irish butter. Omg! I could have eaten the whole batch. Thank you for sharing!
Lisa says
You’re welcome!
Jon says
Does the size of the eggs matter?
Lisa says
I use large eggs. And it typically does.
Tammy says
Something went wrong! I tried substituting pecan flour for the almond flour and also used coconut oil. As soon as I started mixing (used mixer instead of blender) I knew something was wrong. The batter was extremely thick, more like dough than batter. I added water until I got it to batter consistency, but upon cooking discovered that this just depleted everything that would have been binding in it. When putting in the skillet, I still had to use my spatula to slightly spread it out. As it cooked, bits of the edges kept breaking off and upon trying to flip it, it just crumbled to pieces. Is there something about the density of pecan flour that I should have used less than the two cups? It’s kind of expensive, so I hate to waste in on more experimenting, so if anyone has any tips, I’d surely appreciate it.
Lisa says
I don’t have a lot of experience with pecan flour. But, pecans have less fat so that may have been a contributor.
Kirsten says
Hi
Can the almond flour be substituted with coconut flour?
Lisa says
It’s better to just make the coconut flour pancake recipe.
Wanda Maffia says
A question: Is the nutritional information for the 1 pancake silver dollar size? 71 calories for 1 silver dollar size pancake?
Lisa says
It is, but my silver dollar size pancakes are a bit bigger than most.
Molly says
I made these this morning and loved them!!!
(Don’t let the negative reviews stop you! I hate to say it, but they must have done something wrong, Sorry folks!)
These are delicious!
I am going to try to store the extra batter in the fridge for tomorrow. Fingers crossed.
(I don’t have a blender- but my food processor worked perfectly)
Lou says
These are wonderful, made them a few times. Tonight I used baking powder and orange essence, they smell and taste amazing. Thanks for the recipe.
Heidi Bush says
Made these as directed mostly. I didn’t use a blender, just stirred in a bowl, used 4 jumbo eggs, 2 packs of stevia, 1 tsp baking powder. Once I added a little more salt and cooked them in butter to crisp, they were perfect!
Dean says
Hi
Im not sure about the bad reviews as they almost put me off. Thank goodness I deceided to try. Ingosh these are delicious!! Followed directions used baking powder and a lil vanilla. Great consistency and color. Don’t wait for pancake to bubble up likea flour made pancake though. Just delicious. Thank you
Lisa says
I don’t get the bad reviews either. My family eats these up and they aren’t following a low carb eating plan.
Kassie says
Would flax eggs work in this? I can’t tolerate eggs
Lisa says
It’s worth a try. They’ve worked for me in other recipes.
Louis Brill says
My wife and I tried them this Morty for breakfast. Only 1 word is needed here. YUM! Thanks for a great recipe
annie mack says
I found this batter was way too thin and watery, the almond flour does not absorb liquid like wheat flour so when trying to put batter in the pan everything runs together. i eliminated the water and added about 1/4 cup coconut flour (or oat flour or low carb baking mix works too), much better consistency. Another time I separated the eggs, beat the whites separately and folded them in the last minute, made a much lighter puffier pancake. Also nice with a pinch of cinnamon and a few very finely ground nuts.
Lisa says
I make this recipe all the time using a finely ground almond flour and the batter has never been too thin. Whipping egg whites is a good idea for a lighter pancake.
Shari says
I don’t understand how it is watery. Mine was extremely thick and had a very gritty texture. Yuk
Lisa says
Annie, It sounds like you may have used coconut flour by mistake. I’ve actually done that once because my bags look very similar.
Shari says
Nope. Superfine ground almond flour. Batter looked like oatmeal. Pancakes were very gritty (typical of most GF recipes) Luckily my GF neighbor came over, tried them & loved them. I gave her all of them. I tried it, it ended up being a waste of my time & ingredients. Glad it worked out for most people. Just because I try a recipe & don’t care for it, doesn’t mean I used the wrong ingredients or followed the recipe wrong. It just means I don’t care for it. People have different tastes, not everyone is going to love every recipe.
Iva says
Excellent! Tasted amazing. Everyone loved them. I will make them again for sure. I used baking powder instead of soda and not regular almond flour but just well blended almonds. It worked great. Thanks for the recipe.
C says
Finally made this wonderful recipe I pinned, so many get pinned and don’t get made 😉
I used Pellegrino and they were the fluffiest pancakes ever!
Splurged with a little molasses and butter YUMMO
My 91 year old mom gobbled them up!
definitely will be making them again very soon ~ thank you ♡
Lisa says
You’re welcome C! It’s great to hear that your mom enjoyed them too.
Holly says
Hi- how much in weight or measures is the sweetener please? I’m in UK and not sure if a packet is 5g or a tsp etc. Thanks
Lisa says
1 packet is equivalent to about 1 teaspoon of sugar.
Amber Clark says
These were so good! I halved the recipe and added a teaspoon of vanilla extract. My fiancé who is supporting me and doing Keto with me devoured them! Thank you!
Kenisha says
What was the recipe when you did half of the recipe ?
Nancy says
I used 1tsp baking powder and found it to have a bitter after taste. Otherwise they rose beautifully and texture was good. Will reduce it to 1/2 tsp next time.
Sherri says
Just ate these tonight for Pancake Tuesday. So yummy. Thank you.
Lisa says
You’re welcome!
Michelle says
These were great! Thursday nights are always breakfast for dinner in our house. I felt so much better about serving these to my family then the typical white flour variety. All you need to go along with these pancakes is 100% pure Canadian maple syrup!
Kim says
I have made -a lot- of pancakes in my 15+ years of low carbing, and I can safely say this recipe is the best I’ve come across in terms of replicating the texture of a “traditional” wheat flour pancake. They cook easily and don’t fall apart when flipped, and hold up well to buttering and cutting (and eating, of course).
I don’t like using a blender because I can never get the last bit of batter out easily, so I used a bowl and a hand mixer with the whisk attachment. I substituted 4 egg whites for 2 of the eggs to make it fluffier and less eggy, and added a touch of maple and vanilla extracts. Finally, I subbed almond milk for the water. So good!!
Jennifer L says
These are amazing! I used baking powder instead of soda, sparkling water, and added 1tsp of vanilla and I couldn’t be happier! My husband, who is generally not a fan of low carb replacement recipes, said he actually prefers these pancakes over traditional flour pancakes! Thank you for this excellent recipe!
Lisa says
Yay! So glad hubby liked them too.
Jason says
I added about a tablespoon of cinnamon and these turned out fantastic. Just a little butter and I can eat these all day.
Thanks for the recipe!
Lisa says
You’re welcome. Cinnamon is a great add!
Theresa Springer says
These pancakes are fantastic. Very happy with this recipe, this is a keeper! I leave out the stevia and split the 1/2 cup liquid between sparkling water and apple juice. Additoinally, I added a tsp of vanilla. The pancakes are also so great to use for other dishes as a savory addition when used without the sweetener.
The other things I am doing is increasing the sit time to 30 mins and adding an additional 2 tablespoons of liquid. Doing this made the pancakes just slightly thinner and they bubbled and cooked a bit faster in my opinion. The original recipe is very good and versatile and does produce a slightly thicker pancake that is very sturdy which will hold up in using with other dishes as an accompaniment .
Lisa says
Thanks for taking the time to share your tips!
Maria says
Hi there,
I tried to give these a chance despite the reviews of them being eggy because I thought that maybe those reviewers were just the picky people of the internet but boy was I wrong.
These tasted like nastily burnt eggs and my kids felt sick after eating a few bites. The only thing that slightly helped was drowning them in maple syrup – which is what I am assuming the positive reviewers did. I really wanted to like these because I have tried practically every low carb pancake out there and none have been an absolute success like my non-low carb pancakes which are light fluffy and a bit sweet.
The visuals were there, they were a beautiful pancake but the texture was dense and again, the flavour was not there.
I apologise for leaving such an awful review, I do not want you to take this personally and I mean no harm but I just felt the need to comment as I now have kids with pretty upset stomachs.
Lisa says
My daughter eats these without issues and she’s pretty picky so maybe it’s a variation in ingredients.
Christina says
I have made these for houseguests and they were shocked when I told them they were low carb/grain free. They couldn’t tell the difference, sounds like you did something wrong.
Rodger says
That’s very surprising to me. I made these for the first time today, and they came out great. I did a half portion recipe for our family of 3, which yielded (6) 5″ pancakes. Instead of syrup, we used a mixture of honey and fruit juices and put exactly (1) tablespoon on top. My son added a large pat of butter. We all thought they were exceptional and didn’t notice a ‘ burnt egg’ flavor.
Perhaps it was the almond flour? I hear from a friend of mine that many kinds of less expensive almond flour use fillers. I used Nature’s Eats blanched almond flour, Glabber Girl baking powder, SweetLeaf Sweet Drops Berry Flavored liquid Stevia sweetener. The oil was EVOO (Walmart brand) and regular Morton’s salt. I used large white Grade AA eggs from the local supermarket and water from the tap.
I cooked them on a cast iron griddle, greased with coconut oil. The temperature was medium-low, with the oil hot but not smoking. Pancakes were flipped and cooked until golden brown on both sides.
I do hope you give it another go and have a great experience.
Brian Pratt says
Agreed. I was disappointed. My flavor was ok but the texture definitely made these feel like a low carb substitute.
Becca says
Followed the recipe exactly, except for subbing real sugar (I’m not low carb, just had almond flour to use). The baking soda taste and smell was overpowering, even after i doused them in real maple syrup. I probably wouldn’t make this recipe again, but if i did, i would just take the baking soda out all together, and hope it comes out closer to a crepe.
Stephanie says
Was ur bakind soda/powder aluminum free? When u use baking soda with some almond flour, it can cause the end product to taste like ammonia and turn slightly greenish. Had this with bread once. Never again. Use baking powder with almond flour, better end results. Just an observation. And never use aluminum pans either.
Lisa says
I use aluminum free baking powder.
Jodee Gilbert-Uhlman says
I changed this recipe slightly- I replaced the soda with baking powder, then added a pinch of baking soda and replaced 1 TBSP of the water with apple cider vinegar so the increased acidity would encourage the soda to bubble. I also separated the eggs, made the rest of the mix with the yolks and beat the whites to soft peaks before folding in the mix. It took an extra 2 or 3 minutes, but they were very light and fluffy and tasted so good! I’m going to try making waffles with this batter!
Lisa says
Thanks for sharing those tips!
Olivia says
I just made these with lemon extract and blueberries for Christmas brunch. I didn’t put sweetener in the batter, and drizzled some coconut nectar on the finished pancakes. It was really delicious. The pancake batter was the perfect thickness, and it cooked beautifully. Thank you for the recipe!
Lisa says
That does sound delicious! I’ve got both lemon extract and blueberries. I’m thinking I need to try that for breakfast tomorrow.
Heather Henderson says
Loved this! I used pure maple syrup in place of stevia and baking powder in place of soda. For this gluten/dairy sensitive lady, these are a lifesaver!
Lisa says
I do miss real maple syrup. Sounds perfect!
Karen says
Hi, I was wondering why we use a blender to mix? Would a whisk be ok?
Lisa says
Whisk is fine. I just find the blender an easy way to ensure it’s mixed well.
Rodger says
Ha! I used a spoon.
Clarissa says
Omg. My new holy grail low-carb pancakes! I’ve tried so many and they all seem eggy/rubbery–but these! These are amazing! Letting them sit probably helped (I haven’t done that for other recipes). I added generous amounts of cinnamon and used a squeeze of my liquid Stevia as the sweetener, and just wow. And shoutout to Walden Farms for the pancake syrup. (Oh and I halved the recipe for myself, with definitely some extra to spare!).
Babs says
Hi, how necessary is it to use a blender to mix everything? I don’t own one and was just wondering if it would work as well if I mixed everything by hand. Thanks for your help
Lisa says
Whisking by hand should be fine. I just like to speed it up with an electric mixer.
Honey says
I just used a whisk and it worked just fine
Ioana says
Lisa, thank you so much for this recipe!!
Just made them and they taste incredible!!
I’ve realised that the only fruit I had in the house was persimmon, so I’ve topped the pancakes with slices of persimmon.
Tastes like heaven! Slightly nutty pancakes and sweet persimmon is a taste out of this world!
Thank you again for such a versatile and quick recipe
Lisa says
I’ve never had persimmon. Will need to try!
Lusa Greco says
Can I use oat flour (homemade starting from regular oats) instead of almond flour?
Lisa says
They can usually be subbed in similar amounts, but I haven’t tested it in this recipe.
Danielle says
I tried to make these and followed recipe exactly. My batter was so thick so I read comments and you said to add more water.. I’ve added about six cups and it’s still to thick. Super upset I have to throw this away and I used the last of our eggs. 🙁
Lisa says
Are you sure you didn’t accidentally use coconut flour? Almond flour should not made a thick batter like that.
Nicole says
My first thoughts. Maybe Danielle used cocnut flour. The batter is thick but pourable. Mines are resting right now.
Lisa says
That could be.
Alisa says
I think Danielle did what I just did! Accidentally used psyllium husks instead of almond flour!
Christina says
I have been looking for healthy/keto recipes that my picky teen will eat and these look great! Just one question; what oil did you use? Thank you and looking forward to whipping a batch up 🙂
Lisa says
I use avocado oil, but other oils should work too.
Katherine says
These tasted like very salty eggs. Definitely going to leave the salt out next time.
Lisa says
I can understand a bit of salt, but these pancakes have never been eggy for us.
Jennifer says
There are 4 eggs in the recipe. Unfortunately and inevitably , the eggs to come forward as the main flavor. Nothing a little syrup can’t disguise though.
Lisa says
You can always replace some or all of the eggs with egg whites to avoid that egg taste.
Gayle says
Hi! I’m excited to try these, but do not have a blender. I know, I know, I should buy one but I have bought SOOO much stuff since starting LCHF 7 weeks ago! I have a food processor and a regular hand mixer (the “normal” kind with two blades), will either of those work do you think? (and no, I do not have an immersion blender either! LOL).
Thanks so much for all your great recipes Lisa! 🙂
Lisa says
You can use either the hand mixer or food processor instead. But, I like using a small smoothie type blender.
Dinah Ledingham says
Excellent Excellent…beautiful, easy to make… i put in a little spenda and vanilla. Thanks for sharing your recipe. I’m always looking for no carb, gluten free things to eat.
Jade says
I wanted to stop by and say that this recipe is wonderful! I was able to halve it without any issue. I use King Arthur Almond flour so my pancakes had a lot more texture to them (which I dont mind). They cook up beautifully on med-high heat with coconut oil. Be patient with flipping, give them enough time to set on one side.
I can see why the serving is three silver dollar pancakes, these are very rich. I made some for dinner and could only eat 3 and a half. Pairs very nice with berries and sugar free whipped cream, or eggs and bacon.
Lisa says
Thanks for stopping in to let us know how these pancakes worked out for you!
Ines says
Really easy to make recipe, I followed it letter by letter and got really puffy pancakes (I used sparkling water), they look really good, if you spread the mix in the pan it cooks evenly…
My only problem really was that it tastes like eggs! I’m not sure if it’s because of the almond flour is tasteless, but there’s nothing to hide the taste of eggs, really just tastes like an omelette… I like eggs, but if I want to eat pancakes I want yummy sweet pancakes, not an omelette…
Probably won’t be doing this recipe again…
Lisa says
I think some people are just more sensitive to the egg taste as I don’t even notice it in this recipe.
Jammy says
I made these using baking powder instead of soda and added 2 tablespoons of almond butter and they came out great!
Lisa says
Thanks for the note! Powder does add less taste than soda.
Kari says
Made these this morning on a whim and am very happy that I did. I made a half batch and made a few substitutions. Melted butter instead of oil (the only oil I had was olive) and erythirtol instead of the stevia (2T for half batch or quarter cup for full). I did also have to add a little water to get the proper consisting. YUM!
Lisa says
Thanks for sharing what worked for you Kari!
Susie says
Can I substitute coconut sugar for stevia? If so, what is the correct amount of sugar? Thank you.
Lisa says
If it’s equivalent to sugar, you’ll need about a tablespoon, but you can adjust to taste.
Linda says
Thank you Lisa! Hands down the most pancake like low carb pancakes. I have tried so many terrible ines I throw out that I had given up. When I saw this one was by you I thought I’d give it a shot because I have loved everything I’ve made of yours. I am so glad I did.
I saw the recipe was for 24 and I’m the only low carber so I quartered it. Unfortunately that was too little for my blender lol, so I ended up halving the recipe. Maybe it was the brand of almond flour (Yupik) or because it was in the freezer but I had to add 1/3 of a cup of almond flour to get it thick like normal batter. I got 5 pancakes 3-4 inches in diameter so when I put it in to my tracker they were 200 calories each. I need to stay low calorie as well as carbs so by the time I added whipped cream, raspberries and VitaFiber syrup it’s a cheat day lol. Do you think I could sub some of the almond flour for Whey powder to lower the calories?
They are so worth the cheat day and super filling.
Lisa says
I’ve had good success subbing out almond flour with whey powder so I’d give it a shot. As for the almond flour, I like to use a fine grind made by Anthony’s.
Susan Tomso says
Wow, these were delicious. The only thing I did differently was add a teaspoon of vanilla and serve with heated blueberries mixed with stevia. I was despairing of finding a good and easy low carb pancake recipe alternative until I tried these. Yum!
Lisa says
So glad they worked out for you Susan!
Susan Verdecchia says
Everything was as expected but I think I should have used baking powder instead of baking soda. Yuck! That’s all I could taste and had to throw out the whole batch. Other than that, the texture and everything else was perfect.
Lisa says
I’ll make a note of that in the recipe.
Dani says
Do these freeze well?
Lisa says
They do! I freeze them all the time.
Sarah says
So, is their an alternate way to figure out a serving size aside from “a silver dollar?”
Perhaps a measurement in cups or ounces in weight??
I tried the recipe but substituted stevia with some erythritol since it’s all I had, and the recipe came out great (I added a couple of flavored extracts as well) but trying to accurately figure out a serving size is quite frustrating. I can’t imagine anyone making a pancake that small, so figuring out how many silver dollar sizes fit into one pancake (1/4 cup of batter) is kind of aggravating.
I absolutely love the recipe, but trying to figure out how this fits into my macros for my keto diet is annoying! Please help!!! 🙂
Lisa says
You can use MyFitnessPal to plug in the recipe and then divide by number of servings you get or want.
Pumkin72 says
Since a silver dollar is about an inch diameter, it looks like it is a net carb of 1.1 per inch of pancake.
Lisa says
Nope. My pancakes are about 2-3 inches in diameter.
Anna says
What is the carb count for the 2-3 inch size?
Lisa says
It’s best to divide the entire recipe count by the number of servings you get. You can plug the link into MyFitnessPal and change the number of servings.
ethalfrida says
These were perfect. I used baking powder and pecan oil and also halved the recipe. It was more than enough.
P.S…. syrup on popcorn is a southern tradition. It is very good. Also they still sell popcorn ball makers and the recipe used syrup.
Lisa says
Happy the recipe worked out for you!
KapStar says
Any option to reduce the egg yolks to 1? Can it be 1 egg plus white eggs?
Lisa says
Subbing with all egg whites should work.
Sarah says
I use all egg whites for mine and they’re good. I’m wondering if there’s a way to cut the oil/fat?
Lisa says
You could try cutting it back and see if it comes out okay.
Anna says
try a different recipe?
KATHY KENDALL says
Wait! Am I missing something? The nutrition information says a serving is one pancake. Recipe says it makes 24 silver dollar size pancakes with a net carb count of 1.1 per pancake. Who eats one silver dollar sized pancake?
Lisa says
I typically eat 3 which brings it up to 3.3. The data is giving per pancake so you can adjust according to how many you want to eat.
Alicia says
Just use a healthy fat like coconut oil. I’m planning on trying avocado oil in this
Michelle says
What are the measurements per pancake batter? Is it 1/4 cup batter or less to get 24 pancakes? Thanks going to try.
Lisa says
I prefer small pancakes and use anywhere from 2-4 tablespoons.
Kim says
Do you think this would work in a waffle maker? I find them hard to flip but maybe I need more patience lol.
Lisa says
I find a waffle maker needs a thicker batter. You could try it. If the batter is too thin, you can thicken it with a little heavy cream in place of water or reducing the water.
Heather says
We made them in our Mickey Mouse waffle maker this morning. They worked perfect – but only made 10 waffles – something to consider when you are looking at the nutritional content. They tasted great!
Lisa says
Thanks for the info! Great to know it worked out in a character waffle maker.
Connie says
For most waffle recipes, you separate the eggs and mix yolks with everything else. Beat the whites to stiff peaks and fold into batter. That’s how I have always made waffles.
Linda says
Thank you for the pancake recipe. I won’t put so much salt as I don’t put in the sugar. I too had very runny batter. I used large eggs. I used half soda pop and half almond milk. I also added the oil. Was I not suppose to? Was that oil to be used to cook the batter? The recipe was quite greasy. The only thing different that I did was take almond meal and grind it to almond flour, but I don’t think that would be the problem. Next time I will reduce the liquid. Other than that, these are great tasting and I am thankful for another lchf, gluten free recipe.
Lisa says
It could have been a variation in flours. I’d reduce the liquid next time.
Natalie says
I made these pancakes according to the recipe and they honestly taste terrible. I wouldn’t make these pancakes for my worst enemies.
Lisa says
What was wrong with them? Did you use finely ground blanched almonds? Perhaps your almond flour was bad.
Liana says
I usually make a double batch and really like them. My husband too.
Lisa says
We always make a double or triple batch to freeze a bunch for later.
Renata says
Made the recipe this morning, but my daughter who is type 1 diabetic said they taste like egg and (lucky me) she doesn’t like eggs. Any suggestion on how I can reduce or minimize the egg flavor and still keep it from falling apart? Great recipe in my opinion! Thanks
Lisa says
I’d try replacing a whole egg with 2 egg whites. Another thing you can do is replace the eggs with an equal amount of psyllium egg.
Andrew says
Cocoa Powder!
Emma says
For anyone who is wondering, I have a nut allergy and successfully modified these by replacing the almond flour with a 50-50 mix of hemp protein powder and sesame seed flour. Sure, they turned out a little green, but they are very tasty and nut-free!
Lisa says
Great to know Emma!
Emilia says
Hi Lisa,
i’m super confused! I’m following the keto diet, and when i input the ingredients in, it’s 2.1g of carbs for one piece of the pancake that’s the sixe of a silver dollar coin… isn’t that a lot of carbs for something so small? Or am i reading this wrong? how can i make a medium sized pancake and how to add it. Any tips are welcome as i am new to all of the LCHF desserts.
Lisa says
There’s about 2g carbs and 1g fiber which is a net carb of 1g per pancake. I typically eat 3 pancakes which is a good size serving for me and only 6 grams total carbs for the meal.
Tawnia says
I just made these, using coconut oil and leaving out the sweetener. The batter consistency was fine and I found they cooked similar to a regular pancake. In order to keep the extra toppings from adding sugar I topped mine with an over easy egg. The texture of the cake is different but i didn’t mind. The taste is definitely savory vs sweet which I feel is a good thing. Thank you for taking the time to share! I can now add pancakes back to my diet!
Lisa says
Glad you liked them Tawnia!
Jummy says
I was just looking for something for breakfast on this cold Sunday morning and came across this simple recipe, I made half of it because I have been wasting food lately due to the taste after trying new things out but believe me I was eating as I was making these, have no time to sit, finished my breakfast while standing. It’s yummy low cab breakfast, I will be making it over and over again, thanks for the recipe
Lisa says
Glad it worked out for you Jummy!
Bridget says
Just made these for dinner tonight (and breakfast on some other mornings-yes plenty of leftovers!) They were beautiful to look at, look like buckwheat pancakes.The batter was thick but I used a tablespoon to scoop dollops onto the pan and it all just worked. I used olive oil, (added that item last) and wisked everything together in a bowl. I didn’t have any sweetner packets left so went without,and they came out just fine! Topped with a pat of butter and sugar free maple syrup and the odd thing is they sort of tasted like buttered popcorn with syrup. I’m making them again and again though, they are delicious! Thank you for the recipe!
Lisa says
Buttered popcorn is a good taste, but I’m not so sure if it blends with maple syrup. lol
Deanna says
Made these & were pretty good. Almost tasted like a potato pancake in a way to me! I did use a teaspoon of real maple syrup though to dip my 4 pancakes in. Would also be great with blueberries or Lilly’s chocolate chips added in them!
Lisa says
I find them a nice treat on weekends. Glad they came out okay for you.
Lori says
Thank you so much for this recipe! I have always liked the ‘initial’ taske of pancakes but after a few bites, had enough…plus I’m hungry in an hour. Not only do these taste great but they stay with you! After making them a couple of times, I’ve settled on a couple of changes— I use 2 tsp baking powder, vanilla and a little extra water to thin the batter and serve them with chopped pecans and Cary’s sugar free syrup. My huband loves them!
Lisa says
Thanks for sharing your version Lori!
Keri says
Great recipe! I halved the recipe and still have a bag full in the freezer! I added protein powder to sugar free syrup for a topping. Thanks for the recipe!
Lisa says
I never would have thought to add protein powder. I may have to try.
Kim Griffith says
Love, love, love!!! Made exactly as recipe states. Served with Blueberry Agave Syrup, butter & rasberries. Can’t wait for tomorrow morning!
Lisa says
Yum! Berries are a nice way to dress these pancakes up!
Paul Bregman says
Thank you! Just when I thought I was going to have to choke down another spongy flaxseed pancake, I found these. The texture is dead on and they’re delicious. I’ll be making these with sugar free chocolate chips and whipped cream next.
Lisa says
Chocolate chip pancakes sound like a great treat!
Nancy says
Very very pleased. I looked through all the comments and took the various suggestions to tweak the recipe. Instead of a half a cup of water, I used a quarter cup water and a quarter cup heavy cream. I also did a teaspoon of baking powder in addition to the baking soda. Instead of 3 to 4 packets of sweetener, I used two thirds of a teaspoon of Sugarleaf Sweetleaf sweetener. After last night’s Low carb pumpkin doughnut fiasco, which I actually threw in the trash this morning (which probably cost me $20 to make), I was really happy that this was a success.
Nancy says
I forgot to mention that I also weighed the almond flour instead of just going by volume. The internet told me 90 grams for a cup of almond flour. I didn’t have any consistency problems with the mix.
Lisa says
Great tips Nancy!
Marcee says
We jut made these and I’m thinking maybe we did something incorrectly. Our batter was not pourable at all. It was super thick. Didn’t look at all like the pics. We followed the recipe exactly…used blanched almond flour. But it was so so thick. It had to be scooped out and then spread out in the pan to even become thin enough to cook through. Maybe adding how many grams the almond flour weighs would be helpful?
Any ideas? Thanks so much
Lisa says
Weight is certainly more accurate and that’s likely the issue unless the eggs were too small. If the batter is too thick, you can always add a bit more water to thin it out.
Krystal says
I had the same issue
Christina says
I just made these and my batter seemed fine but the taste was VERY eggy. I’m considering throwing them out but the recipe made such a huge batch and I hate wasting food. Could you update the recipe to include the size of the egg you used because it seems to make such a difference. I’ll be trying this again but will half the recipe and will use less egg 🙂
Lisa says
Large eggs were used which is the assumed size if not given.
Sara says
Is the baking soda necessary. Only asking because I have all the ingredients except the baking soda? Thanks
Lisa says
It’s what makes the pancakes bubble and puff up.
Brenda says
These were great! Very good. I tweaked them a little. I used olive oil for the oil to add. I used baking powder as another commenter did. I also added fresh blueberries just before pouring the batter into the pan, instead of using any artificial sweeteners because I just can’t do the aftertaste of them. Was so good and filling!! 2 thumbs up! 👍👍
Brenda says
Tried to rate it with 5 stars but it is only showing 4. It’s a 5 for sure! 🙂
Lisa says
Thanks so much Brenda!
Lisa says
Thanks for sharing your modifications and how they turned out for you!
Karina says
These are magic! I have tried so many different low carb pancakes and failed miserably every time. But these were light and fluffy and tasty. I used 1 tsp of baking powder to help them rise. I made a double batch and am going to freeze them so I can just pull them out for breakfast. Thank you so much!!!!!
Lisa says
Thanks Karina! 🙂
Diann says
Loved these. I have missed eating pancakes since I switched to low carb and these were great. I added a little bit of cinnamon and used baking powder instead of baking soda since I was out of baking soda. (Used double the amount of baking powder).
Lisa says
Glad they worked out for you Diann!
Kapu says
Just made these and enjoying them right now. They fill the void and very yummy for low carb. This is a keeper.
Lisa says
Thanks for your feedback Kapu! Really appreciate it. 🙂
Joan says
This recipe sucks. It’s just mush and doesnt cook in the middle to flip.
Lisa says
Sounds like it wasn’t cooked all the way or you may have had some inactive baking soda.
Jess says
Really? Is it necessary to be so unpleasant? If it is working for everyone else, perhaps the issue is on your end, like the way you cooked or with the ingredients.
Joan says
Fabulous! Best low carb recipe I’ve found. Added splash of vanilla, blueberries, sparkling water. Didn’t add sweetener at all with Blueberries. I’ve also frozen them, put parchment paper in between. And pop them in the toaster. This is a keeper!
Lisa says
Thanks Joan!
Marypat says
Curious. I have trouble with portion control recommended number of silver dollar size pancakes for 1 portion?? They look great. Anxious to try
Lisa says
2-3 pancakes is fine for a serving. The nutrition was given per pancake to easily calculate based on how many eaten.
Julia says
I am so obsessed with these!! They’re so easy and they taste amazing with a great texture. I haven’t tried freezing them but I reheat some the next day and they are still great. I’m so impressed with this recipe and happy I tried it. Thanks for the recipe!!
Lisa says
You’re welcome! I need to work on a few variations of this recipe. I do like adding blueberries to them.
Joan says
Made a few substitutions, added splash of vanilla, instead of water added almond milk. Batter was thicker made a delicious pancake! Also added Blueberry. Used no sugar. Still were great didn’t miss it. Don’t like artificial sweeteners. This is a keeper. My daughter says better than regular pancakes.
Lisa says
I’ve been wanting to try these with blueberries. Gotta give it a try!
Christi says
Maybe the almond milk gives it the sweetness it needs. I’m definitely going to try it that way. Great idea!
Willow says
I’m new to low carb baking and pancakes. I’ve purchased Almond Flour/Meal and Super Fine Almond Flour. Which should I use?
Lisa says
I find the super fine works best, but you can use either.
Molly says
Where did you get the calorie estimates from?? 2 cups of almond flour is 1,280 calories… Something is not adding up.
Lisa says
I think there might be a digit missing. I’ll recheck, but 240 is probably more like it.
Christie says
Can you use something other than vegetable oil? Line olive oil or butter?
Christie says
Or lard?
Lisa says
That should work okay.
Lisa says
Any fat/oil should be fine.
Juliet says
I’ve made these many times and I’ve found that they don’t like to stick together very well. I added 1tbl spoon of tapioca flour and they got super fluffy! They cooked faster and I could flip them a lot sooner and held together.
Lisa says
Tapioca flour is an option, but I usually don’t use it as it is a bit high in carbs. I’ll see if a better low carb option like glucomannan powder works.
Joan says
I didn’t have a problem with them sticking together using almond milk instead of the water. Trick is to cook them longer before you flip. Thanks!
Lisa says
That is key!
Kamie says
This might be a silly question, but….which type of oil are you using? I have coconut oil, extra Virginia olive oil, and vegetable oil. I just want to make sure that I am not messing with the nutritional value too much. Thank you 🙂
Lisa says
I used vegetable oil in the original recipe, but I use avocado oil now.
Lisa says
Good to know. What egg replacement did you use?
Laurel D says
Do you happen to know the fiber count of these? No worries but I was just curious 🙂
Lisa says
Updated the nutritional data.
Miranda says
Is that 140 grams of fat per silver dollar pancake?!
Lisa says
Definitely a mistake. I think that’s for the whole recipe. I’ll recalculate and fix.
Stwn says
Thank you for replying. One more question, I do not have baking soda @ the moment, is there a substitute I can use instead?
Alice says
I’ve been following a low carb like style for several months. Lower A1.C.! But I was missing some bread. Tried these yesterday. They were fabulous. I will be adding this receive to my favorites. Thank you
Lisa says
Awesome!
Lycia says
Thank you so much for this recipe. I made these today exactly as the recipe called. They were very fluffy. A nice low carb option. The flavor on my pancakes was… Ugh.. I used three sweet n low packets. Should I use more? Or use more salt ? Please let me know your advise. Thank you.
Lisa says
Sweet and Low may give a little after taste. I’ve used stevia and topped with syrup. If not adding syrup you may want to up the sweetener and add a tad more salt if needed.
Stwn says
Hi, can I skip on the sweetener? I’ll be using a low calorie syrup, so don’t want to add more carbs
Lisa says
If using a syrup, you can skip the sweetener in the pancakes.
Wendy Armitage says
I love this recipe. And I am going to feature this on my blog. I’m adding some of my own tweaking to the recipe.
Just one question, can I substitute water for milk?
Lisa says
It would likely work, but wouldn’t have as much flavor as almond milk or a watered down heavy cream.
Linda Martin says
I’m confused….the recipe above doesn’t call for either milk or cream. It calls for water.
Lisa says
You could replace it with milk or mix of heavy cream and milk if you’d like.
Evelyn says
Would it materially change the texture if I added two scoops of Unjury unflavored protein powder to up the protein content?
Lisa says
That sounds like a low of powder to add. You’d have to use it to replace some of the almond flour or they could be too dry.
Dhesh says
Hi there, would love to try this. One question though please – when you say baking soda, does this refer to baking powder or bicarbonate of soda? I live in South Africa and baking soda here normally refers to bicarbonate of soda:)
Lisa says
Baking soda is bicarbonate of soda. Baking powder is usually a blend of bicarbonate of soda and something like cream of tartar.
Fatima says
I tried the recipe it was delicious really liked it
Lisa says
Thanks for letting us know Fatima!
Katherine says
Not gonna lie… I’m kinda lazy! I’ve not stood and flipped pancakes in probably about 10, maybe 15 years!! Instead I put it the batter in a baking dish and bake it. This specific recipe, I bake in a 7x11in glass pan at 350 degrees for about 15-20 mins until golden brown! Or in other words… i pour it in the pan, run and shower, come back down, put it in the oven, run back up and dry my hair :)… forever multitasking!
Lisa says
OMG! That is such a great idea! I MUST try it. Thanks!
Ericka says
so, does it come out kinda like a “volcano pancake”, or “Hootenanny” when you back it this way?? love the idea!
Carla Rice says
Wooo-hoooo!!!! Working mom of 2 littles thanks you! Genius! 😁💕
Lisa says
🙂
Cindy says
This is pretty similar to the recipe I’ve been using, which I sort of based on the One Minute Muffin recipe, except I’ve never tried adding oil, so I’ll definitely do that the next time! We do love our pancakes!
Lisa says
Thanks Cindy! I just discovered one minute muffins and I love them.
Kathy says
Do we have to use any sweeteners? I tend to stay away from all of them.. Would it be fine to leave it out?
Lisa says
You can leave them out if you’d like.
Shenetha Thomas says
3 to 4 packets of sweeteners, if i don’t have packets what does equal to just measuring it out?
Lisa says
A packet is about 2 teaspoons sugar equivalent.
Ariel says
I have made these a few times now, and they are delicious. The first time I made them, the batter was a little thin. The last few times I have made them, I added about 1/8 tsp of Xanthan Gum and it helped texture and consistency to be absolutely perfect. It has been great with its low carb content and gestational diabetes. I think I actually prefer these over typical pancakes.
Lisa says
Thanks for the tip on using a little xanthan gum!
Jessica Fincher says
I just made these ave they turned out great. Even my 2yo loved them! I followed the recipe except for the almond flour. All I had on hand was unblanched almond meal. It gave them a great texture. The only problem I ran into was that when I added up all my nutritional facts, mine came out to be 1.1 net carbs. They were worth it though! Thanks for sharing!
Lisa says
There’s a lot of variation of macros based on calculation method used and brand ingredients. I think 1.1 net is totally worth it!
Emily says
Would it be advisable to add some protein powder to this recipe for some extra protein? If so, how much would you recommend?
Lisa says
I usually sub protein powder for some of the almond flour rather than add it. You should be able to sub up to 1/2 a cup easily. I wouldn’t recommend adding more than a tablespoon if you keep the flour amount the same.
Emily says
I tried this suggestion, and these turned out wonderfully, thank you!!
kayleen devlin says
Made these today and they were great!! I am rather new to the low carb way of eating and have been grain free for close to a month . Thanks so much. These don’t taste too eggs and are nice and moist. Made extra to freeze .
Lisa says
You’re welcome Kayleen! So glad you liked them.
Linds says
I have no idea what I am doing wrong, but my batter is solid. Is there really so little liquid?
Lisa says
There should be plenty of liquid between the eggs, water, and oil. What kind of oil are you using?
Linds says
liquid coconut oil. It was immovable. The flour absorbed the lot and it was a solid lump. I quadruple checked and it was all as the recipe said so I thought I was losing my mind!
Lisa says
Coconut oil is not recommended as it turns solid easily as you add other ingredients (particularly those coming out of the refrigerator). I like to use avocado oil as it has a pretty neutral taste. Regular vegetable, canola, or olive oil can also be used as well. It has to be an oil that doesn’t solidify.
THamm says
I had the same thing happen to me, but I used olive oil. Are you sure the measurements are correct? I even added more water, an extra egg and extra oil, it is not batter. It has the consistency of dough…I triple checked everything I put in there and followed the recipe. I’m not sure what is going on.
Lisa says
It worked for me, but I used vegetable oil. You can always add more liquid if it’s too thick. I’m pretty sure the measurements are okay, but I can check using a different oil.
Joyce says
We really love these pancakes. I do put a cup of blueberries in the microwave for 2 min. Drain off juice and add to the batter. Thank you for sharing this recipe.
Lisa says
I’ve added blueberries before too, but just drop them onto each pancake on the griddle.
Tarisha says
My grocery store does not carry the almond meal pancake batter, is there something I can do to get the almond flavor?
Lisa says
You can grind up regular blanched almonds into a meal.
deborah molina says
Can I bake in a cake pan. I have done this with other pancakes and it works well. Thank you.
Lisa says
I’m pretty sure it would work, although I’ve never tried. You may want to reduce the liquid, though.
Chin says
Can apple sauce be used instead of eggs, since its also an egg substitute in alot of baking
Lisa says
Applesauce replaces oil, not eggs in baking. A better egg replacement is chia gel, particularly for low carb recipes. Applesauce is high in fruit sugar.
Erinn says
Look up flaxseed eggs (basically flaxseed and water) works well also! 🙂
Edwina says
I’m gonna try these! Can I assume that coconut sugar could be used for the sweetener instead of sugar substitute or cane sugar? Thanks!
Lisa says
Sweeteners can be used interchangeably as desired. So, yes, coconut sugar can be used. It can increase sugar carbs, though.
Mickie Gibbs says
These became my instant favorite! I am pancake-making-challenged, but these were easy, no-fuss, and – best of all – they taste like pancakes!
Lisa says
Excellent! So happy they worked out for you!
Trisha says
I don’t use low carb sweeteners and was wondering if you know how much sugar I would add instead? Thank you, I look forward to trying these pancakes!
Lisa says
You’ll need about 2 tablespoons sugar equivalent sweetener.
Kitty Ward says
I am definitely trying this recipe! One question, can coconut oil be used instead of regular cooking oil? Thanks! 🙂
Lisa says
Yes. It should work fine in this recipe although I have not tried it myself.
Marlene says
Above you stated not to use coconut oil as it solidifies ?
Lisa says
Coconut oil should be okay as it melts when heated.
Dawn says
How many calories in 1 serving.
Lisa says
Dawn – I did a quick calculation and got 85 calories in one small pancake (assuming 24 pancakes in the recipe).
Elaine says
I added a little cinnamon and vanilla to mine,they are so good I can eat them just by themselves, could you separate the eggs and beat the whites and then fold them into the batter o make them more fluffy?
Lisa says
Beating the eggs should definitely create more fluff!
Carrol AShley says
Why not add some almond flavoring! I think that would kick it up a notch!!!
Lisa says
That sounds like a great idea!
[email protected] says
I’d love to wake up on this yummy pancakes. Never get tired to have this delicious breakfast =)