Low Carb Pancake Cereal (Mini Pancakes!)

Living the low carb life doesn’t mean missing out on all the fun new food trends, and this low carb pancake cereal is here to prove it!

This low carb breakfast is literally incredibly fluffy, sweet, and delicious low carb pancakes in miniature, bite-sized form.

And although they make a great breakfast, I also love having them in a baggie for snacks or working them into creative low carb recipes for desserts!

Cover this low carb cereal in your favorite toppings, (fruits, whipped cream, syrup, etc.) and eat them with a spoon for the most exciting way to eat pancakes since they were first created!

Let’s dive in!

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Why It’s Great!

Recipe Notes

Recipe Variations

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What I Love About This Low Carb Pancake Cereal Recipe

Miniature pancakes that you eat with a spoon?! What’s not to love??

• LOW.CARB.PANCAKES! 3g net carbs per serving, yes please!
• This recipe is a more-fun-to-eat variation of my legit, fluffy, famous pancakes!
• I know this shouldn’t be your motivation behind trying this recipe, but these are so stickin’ cute and make for the most brag-worthy photos!

NOTE: Although making these mini pancakes was a blast, forming, cooking, and flipping them takes loads of time. If you’re looking for a less time consuming and easier recipe, make my almond flour pancakes instead!

Recipe Notes

Here’s everything you need to know about making this low carb pancake cereal recipe…

Ingredient Notes

Almond flour – For the most “flour-like” texture, you’ll want to grab a fine-grained almond flour. I love Trader Joe’s/Costco brands and Bob’s Red Mill.

If there’s a low carb flour you prefer, I probably have a pancake recipe using it! Check out the recipe variations below.

Cream cheese adds structure to these pancakes while making them incredibly soft and, well, creamy!

Sweetener – you can add more/less sweetener based on your taste (I like my pancakes nice and sweet!). I switch between Lakanto and Swerve when making these pancakes — both of which are a 1:1 swap with traditional sugar.

If using other keto sweeteners (erythritol, stevia, etc.), keep this in mind!

Tools To Make

You can work these low carb pancakes up with a few simple kitchen tools. Here’s what you’ll need and some potential swaps:

• Blender or bowl to combine the ingredients.
• Something to form the pancakes. You can get as fancy as a plastic squeeze bottle (like an empty/CLEAN ketchup container), or as simple as a resealable baggie with a very small hole cut in the tip.
• A skillet or griddle to cook the low carb pancake cereal
• Spatula or fork to flip

Cooking Tips

I found cooking the cakes on medium-low made life much easier, as piping all the low carb pancakes in your pan (depending on the size of your pan of course) takes a while! Cooking them on low allows you to pipe the entire pan without burning the first half.

Since these low carb pancakes are so small, they’ll cool down quickly. If you want to eat them warm (I mean… they’re pancakes… so…) turn your oven on its lowest temp and stash the cooked ‘cakes in a heat-safe pan in the oven while you cook the rest.

Storing Tips

Store your leftover low carb pancake cereal in the fridge in a resealable baggie. You’ll want to store these pancakes without toppings, syrup, and milk so they don’t get soggy.

Serving Recommendations

I suggest enjoying this in a bowl with a spoon, and topping your low carb pancake cereal however you like to top your pancakes!

• Butter, always. Then…
• Low carb maple syrup
• Diced fruit
• Sugar free whipped cream
• OR! Chocolate chips

Maybe I’m weird, but I like to eat this with low carb greek yogurt and chia seed pudding.

You can use low carb milk, however, I wouldn’t suggest it. Almond flour doesn’t absorb liquid as well as traditional flour, and your pancakes will get soggy really quickly.

Recipe Variations

Want to add your own flair to this low carb pancake cereal? Here are a few options for you:

• Sub almond flour for coconut flour. Although you won’t be able to use the same recipe, you can make pancake cereal with my coconut flour pancakes recipe instead!
• Use low carb protein powder instead of flour. Protein pancakes are my favorite way to add more protein into our breakfast routine!
• Add low carb fruits to the pancakes. Since these low carb pancakes as so small, fruit is best added as a topping. But, if you want to bake them into the mix, chop them up, or add them to the blender! Your best options are blackberries, strawberries, or raspberries.
• Add some low carb chocolate, any way you see fit! Whether that’s via cocoa powder in the batter, sugar free chocolate syrup, or a chocolate chip topping!

Low Carb Pancake Cereal

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Servings :8 Servings

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

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Ingredients

• 2 Eggs2 Eggs
• 2 Ounces Cream Cheese2 Ounces Cream Cheese
• 1 Tablespoon Low Carb Milk almond or coconut milk1 Tablespoon Low Carb Milk almond or coconut milk
• 1 Cup Almond Flour1 Cup Almond Flour
• 1 Teaspoon Baking Powder1 Teaspoon Baking Powder
• 1/2 Teaspoon Kosher Salt1/2 Teaspoon Kosher Salt
• 1/4 Cup Swerve or Lakanto (see sweetener notes below)1/4 Cup Swerve or Lakanto (see sweetener notes below)
• Mild Tasting Oil (see notes below) to cook pancakesMild Tasting Oil (see notes below) to cook pancakes

US Customary - Metric

Instructions

• Place all ingredients (except veggie oil) in a blender, in the order listed above, and blend until ingredients are thoroughly combined.
• Pour batter into a resealable baggie and cut a small hole in the tip. Alternatively, you can use a pastry bag or plastic squeeze bottle.
• Brush the veggie oil over the surface of a nonstick pan, and heat the pan to medium-low.
• Once the pan is warm, pipe out small pancakes. I made mine the size of a dime. Be sure to keep enough space between the pancakes so they're easy to flip.
• Once the pancakes start to bubble, flip, and cook on the other side until both sides are golden brown. You can flip the pancakes with a spatula or a fork.
• Place on a plate and continue cooking the rest of the batter.
• Serve warm with your favorite toppings, and enjoy!

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Lindsey's Tips

Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands. 

Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste. 

Mild Tasting Oil. You want an oil with a high smoke point and mild flavor -- think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil. 

Milk. I swap between unsweetened light almond or coconut milk.

Nutrition

Calories: 120kcal | Carbohydrates: 4g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 49mg | Sodium: 187mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 155IU | Calcium: 66mg | Iron: 1mg

©Little Pine Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

More Low Carb Breakfast Recipes

Do you LOVE breakfast as much as I do?! Well then, here are a handful of delicious (and low carb, YAY!) options to add into the rotation:

• Low Carb Breakfast Muffins. Bacon, eggs, and cheese baked into a handheld muffin!
• Low Carb Granola. Add this to milk, yogurt, or eat it on its own.
• Chaffles. This low carb craze is going to blow your mind! 3 words: 2 ingredient waffles.
• Low Carb Banana Muffins. These legit taste like bananas!
• Low Carb Cinnamon Rolls. The fluffiest, most cinnamony rolls in the low carb world.

Conclusion

I hope you guys had as much fun as we did make (and eating!!) this low carb pancake cereal! Leave me a comment below and let me know what toppings you used and what you thought! Enjoy!

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