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!
And although they make a great breakfast, I also love having this gluten free cereal in a baggie for snacks/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!
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!
Here’s everything you need to know about making this low carb pancake cereal recipe…
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
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.
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.
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.
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!
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 Pancake CerealPrint Recipe Pin Recipe
- 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!
Fans Also Made These Low Carb Recipes:
- 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.