ediblesf.com | 39 PREP TIME: 15 MINUTES COOK TIME: 30 MINUTES SERVINGS: 2 TO 4 INGREDIENTS 2 large eggs 1/ cup almond milk 1 teaspoon vanilla extract 1 tablespoon coconut oil, melted 1¼ cups almond flour 2 tablespoons allulose 1 teaspoon baking powder ¼ teaspoon salt ½ teaspoon ground cinnamon 1/ 8 teaspoon ground cardamom 1/ 8 teaspoon ground nutmeg ¼ cup toasted pistachios 1 tablespoon avocado oil FOR THE WHIPPED CREAM TOPPING ½ cup heavy cream 1/ 8 teaspoon ground cardamom 2 teaspoons allulose GARNISHES 2 tablespoons toasted pistachios, crushed 1 teaspoon dried rose petals, crushed (optional) ¼ cup low-carb maple syrup (optional) INSTRUCTIONS In a medium bowl or a food processor, combine the eggs, almond milk, vanilla, and coconut oil and mix. Add the almond flour, allulose, baking powder, salt, cinnamon, cardamom, nutmeg, and pistachios and mix or blend for another minute. (Almond flour can be grainy, and I find that using a food processor to blend the batter for this recipe helps create a smoother consistency. But you can also mix it in a bowl using a regular whisk.) Let the batter sit for 5 minutes to allow the ingredients to properly hydrate. This will help thicken it. For the whipped cream topping: In a mixing bowl, combine the heavy cream, cardamom, and allulose. Using a hand mixer, whip the cream until stiff peaks form. Refrigerate until ready to serve. Once you’re ready to make the pancakes, heat a nonstick pan over medium-low heat. Drizzle in some of the avocado oil to lightly coat the pan. Use a ladle to pour in enough batter to make your preferred size of pancake. Cook for 2 to 3 minutes on the first side, until bubbly. Flip and cook for another 1 to 2 minutes on the other side. Continue with the rest of the batter, adding more oil to the pan between pancakes as needed. Love baklava? Love pancakes? Well, you’re in for a treat! These baklava pancakes are a completely foolproof, low-carb breakfast (or dessert!) that taste just as impressive as they look. The batter is made with ingredients like almond milk, almond flour, and allulose to keep things low-carb, while warm spices and blended pistachios bring the wow factor of a classic baklava. I went a bit extra and topped my pancakes with some easy homemade whipped cream, a sprinkle of pistachios, and crushed rose petals—the extra flavor and presentation is so worth it. Excerpted from SHRED HAPPENS: So Easy, So Good by Arash Hashem © 2025. Published by Rodale Books. Photographs © Ghazalle Badiozamani. 3
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