Is there anything better than waking up to a low carb breakfast of low carb pancakes?! This isn’t one of your average joe-schmo almond flour recipes friends…
This one is LEGIT. Breakfast can be a total caloric bomb of options (hello bagels and donuts!!) but this is one of those low carb recipes that’ll get you revved up to go for the day! As always, this comes from my go-to low carb recipes that I know I can turn to time and time again.
I hope you enjoy these low carb pancakes as much as I do!
Nothing STACKS up to these pancakes, here are my reasons why I crave them:
- Umm, there is CREAM CHEESE in these pancakes. Enough said!
- In one ‘cake, there are 3 carbs, 4 grams of protein!
- They turn out soooo light and fluffy! They’re like eating pancakes clouds due to their secret combination of ingredients: almond flour plus baking soda!
- They are lightning-fast to make! In 20 minutes, breakfast (or “brinner” = breakfast dinner) is served! Bam!
- They’re low carb, gluten-free, refined sugar-free and paleo + keto friendly! They’re pancakes made for the masses!
Traditional pancakes are made with all-purpose flour, which is the culprit for packing in some serious carbs and calories! For giggles, I looked up the carbs in pancakes, and found that there are: 15.3 carbs and 2.7 grams of protein!
Eek! That’s just in one pancake, AND every one of us will eat more than that…
Here’s the skinny on these pancake ingredients:
Milk – The low carb milk alternatives I like best are: almond and coconut. You can also use heavy cream if that’s what you have on hand.
Almond flour – This low carb flour has a nutty flavor that unsurprisingly, tastes like almonds. It’s made from blanched almonds that are ground into a fine powder similar to all-purpose flour, but with the nutritional extras of protein, calcium, magnesium, potassium, and fiber.
Erythritol – This keto sweeteners diabetic-friendly and has 0 calories. Swerve and Lakanto are my personal favorites, as they contain no artificial ingredients or preservatives.
Tools To Make
Here’s what you need to make these low carb pancakes:
- Blender: to mix up all your ingredients. You could also use a hand-mixer too if you don’t have a blender.
- Large nonstick skillet: for cooking up your pancake stacks!
- Spatula: to flip those hot ‘cakes!
Pancakes are really best made to serve! But if you have too many leftovers, don’t throw them away!
You can easily store these low carb pancakes in an airtight container or Ziplock bag in the fridge and eat within a couple of days. Heat them up in the micro before devouring!
Can You Freeze Them?
YUP! Here’s how: once your low carb pancakes have completely cooled, spread them out onto a baking sheet (don’t let them touch each other) and place parchment paper between the layers to prevent sticking. Then, put them into your freezer for an hour or so.
Next, stack them on top of each other but leave the parchment paper layered between each pancake. Enjoy catching some extra z’s in the AM while having a weekend breakfast ready to heat up at a moment’s notice!
How to Turn This Into Low Carb Pancake Mix
Simply combine the dry ingredients (almond flour, baking powder, salt & erythritol) ahead of time so that all you need to do is mix the wet/perishable ingredients (eggs, cream cheese, and butter) when you’re ready to make pancakes!
Store your pancake mix in resealable baggies in the fridge.
If you want to add some pizazz to your pancakes, try some of these toppings:
- Fresh or frozen berries (chose low carb options like strawberries, raspberries or blueberries)
- Any low carb, sugar-free jam of your choosing, such as chia seed jam
- A keto, low carb, sugar free maple syrup
- Low carb peanut butter, almond butter or any other nut butter
- Unsweetened coconut flakes (toasted or raw) or chopped low carb nuts
Want to switch things up a little? Here are a few variations you can try:
- Use almond meal instead. If you don’t have almond flour, use almond meal for almond meal pancakes. Just know that they’ll have a coarser texture than the finer powder of almond flour.
- Add low carb fruits to the batter — my favorites are raspberries and blackberries, YUM!
- Make chocolate chip pancakes by sprinkling some low carb chocolate chips (my favorite are Lily’s!) into the batter. You can also drizzle some sugar free chocolate syrup over the top of your pancake stack.
- Add spices such as cinnamon and nutmeg, or pumpkin pie spice ala pumpkin pancakes!
- Low Carb Protein Shake
- Chocolate Chia Pudding
- Pumpkin Smoothie
- Breakfast Cookies
- Anti Inflammatory Smoothie
Low Carb PancakesPrint Recipe Pin Recipe
- 2 Eggs
- 2 Oz Cream Cheese
- 1 Tablespoon Low Carb Milk
- 1 Cup Almond Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Kosher Salt
- 1/4 Cup Swerve or Lakanto (see sweetener notes below)
- Unsalted Butter to cook pancakes
- Place all ingredients (except butter) in a blender, in the order listed above.
- Blend until ingredients are thoroughly combined — I usually stop my blender halfway through to scrape the sides, the dry ingredients like to stick in the corners and under the blade.
- In a large nonstick skillet, melt a thin layer of butter over medium heat.
- Pour the batter into your pan. I pour my pancakes one at a time in the center to keep them pretty!
- Cook for about 3-4 minutes, or until your pancakes flip easily.
- Flip to cook the other side. This side usually cooks a little faster, about 2 minutes. Your pancakes are done when they’re golden brown and cooked through.
- Place on a plate and continue cooking the rest of the batter.
- Serve warm 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.
- Milk. I swap between unsweetened light almond or coconut milk
- Nutritional information is based on 1 pancake if you make 8 pancakes from the batter: