Low Carb Pancakes
Who says pancakes are off-limits on a low carb diet?! These low carb pancakes are fluffy, light, and everything you want in a traditional pancake—minus all the carbs!
If you’re on a low carb diet, you may assume that means eating some saaaad pancakes.
Yes, low carb pancakes have a reputation for being flat, bland, gummy, and all-around unappetizing, but these low carb pancakes won’t let you down.
Basically, they’re legit pancakes, not a pancake-like food substance.
About this low carb pancake recipe
- Flour Blend: So here’s the deal: you can achieve pancake perfection by using a little bit of all-purpose flour in tandem with almond flour in this recipe. This means that these pancakes aren’t keto (here’s a link to delicious keto pancakes!), but the amount of flour added is small enough that they still rank as low carb. The benefit is that there’s enough flour to give the pancakes the fluffy texture of a traditional buttermilk pancake. If that’s not a good fit for you, fret not! You might prefer our paleo pancakes, sheet pan gluten-free pancakes, gluten-free pancakes, or two ingredient banana pancakes. Depending on what type of diet you follow, you may have to swap out sugar for a different type of sweetener in some of these recipes, but we definitely have something for everyone!
- Sweetener Blend: The other thing that makes this particular recipe low carb is the sweetener. Instead of sugar, we use a erythritol and monk fruit blend; you can use another sweetener that you prefer but we really like baking and cooking with erythritol because it behaves so much like regular sugar.
What you need
If you’re a regular low carb baker, you likely have many of these ingredients in your pantry already!
- Butter – Unsalted butter is best, but you can use salted butter and simply use a touch less salt in the recipe.
- Eggs – If you have time, let these come to room temperature before starting the recipe. Room temperature eggs hold more air when beaten, which yields a fluffier pancake.
- Soy or pea protein milk – This keeps the carb count low. You can use a different type of milk, but it will alter the carb count.
- Almond flour – We tested this recipe using almond flour so we don’t recommend substituting it for anything else!
- Erythritol/monk fruit blend – Or a calorie-free sweetener of your choice.
- Pantry Staples: You’ll need some of the usual suspects – baking powder, salt, all-purpose flour, and vanilla extract.
How to make them
Prepare. Preheat an electric griddle to 375ºF or preheat a non-stick frying pan over medium-low heat.
Make the batter. Whisk the melted butter with the eggs, then whisk in the milk and vanilla extract, followed by the flours, sweetener, baking powder, and salt.
Cook the pancakes. Spoon 2 to 3 tablespoons of batter onto the pre-heated cooking surface. Cook the pancakes until they’re golden brown on the bottom, then flip them over and cook on the other side until golden brown. Transfer the cooked pancakes to a plate and repeat with the remaining batter.
Low carb pancake topping ideas
If you’re making low carb pancakes, you don’t want to drizzle them with high carb syrups and toppings! Here are some ideas to keep the added carbs in check:
- Low carb pancake syrup
- Fresh berries
- Homemade whipped cream made with sugar-free sweetener
- Coconut flakes
- Toasted nuts
- Powdered sugar-free sweetener
Make Ahead, Storage, and Reheating
- Make Ahead & Storage: These low carb pancakes can be made up to 5 days in advance and stored in the refrigerator until you’re ready to warm them up! If you’re making these pancakes for meal prep breakfasts or need to store leftovers, they can be refrigerated for up to 5 days in an airtight container.
- Freezing: To freeze low carb pancakes, I recommend placing them in a freezer bag or large storage container with parchment or wax paper between the layers to keep them from sticking together. Pancakes can be frozen for up to 3 months.
- Reheating: Reheat these pancakes in the microwave, in a skillet set over medium-low heat, or covered with foil on a baking sheet at 350ºF for 5 to 10 minutes. (Covering the pancakes with foil helps keep them from drying out!)
Get the Recipe: Low Carb Pancakes
- 2 tablespoons butter melted
- 2 large eggs
- 1 cup soy or pea protein milk
- ½ teaspoon vanilla extract
- ½ cup all purpose flour
- ½ cup almond flour
- 1 tablespoon erythritol/monk fruit blend (or other calorie-free sweetener)
- 1 tablespoon baking powder
- ⅛ teaspoon salt
- Preheat a griddle to 375ºF or a non-stick frying pan on medium low.
- Whisk together the melted butter and eggs.
- Whisk in the milk and vanilla extract.
- Whisk in the flours, sweetener, baking powder, and salt.
- Spoon 2-3 tablespoons of batter onto the pre-heated surface. Cook until golden brown, then flip and cook on the second side until golden brown.
- We used soy or pea protein milk, calorie-free sweetener, and subbed in some almond flour to keep the carbs down, but kept some all purpose flour in order to retain some of the typical pancake flavor. If you prefer, try our keto pancakes.