Seriously guys, is there any breakfast that motivates you out of bed more than low carb pancakes? Not for this girl!
Here to make your mornings a little more exciting, these low carb pancakes are the fluffiest on the block. Cover them in berries, sugar free syrup, or eat them plain! Either way you’ll love this tasty treat.
So get that skillet ready, it’s pancake time!
How to Make Low Carb Pancakes
Hands down, this low carb pancakes recipe is one of the easiest to throw together. It’s a combine, pour and eat kinda thing:
1. Combine your ingredients in a blender.
If you’d like to skip this step (blenders are a pain to clean, I get it) soften your cream cheese in the microwave and combine everything in a bowl using an electric hand mixer or immersion blender.
Alternatively you can use a food processor.
2. Melt butter in a pan.
Add a small slice of butter before pouring the pancake batter into the skillet. Be sure to keep the heat at medium-low — if it’s too high the butter will brown and your low carb pancakes can taste bitter.
Add another small slice of butter to the pan before pouring in your next batch. I often (CAREFULLY) clean the skillet with a paper towel between batches.
You can sub coconut oil, or a mild tasting oil if you’d prefer.
3. Pour your pancakes into the pan.
The pour spout on your blender makes pouring the batter easy! If you’re mixing your ingredients in a bowl, use a small ladle to add a small dollop of low carb pancakes to your pan.
4. Flip your low carb pancakes.
I have a super thin spatula I’m obsessed with, I find it’s the best tool to get under the pancakes without misshaping them! (Pst, I use this spatula for most of my baking endeavors!)
About 3-4 minutes on the first side, and 2 on the second should do the trick. This will vary depending on your pan’s heat and the size of your low carb pancakes.
5. Plate and decorate your low carb pancakes.
Toss ‘em on a plate, cover them with something delicious (suggestions below), and voila! Your new favorite and super easy low carb breakfast ideas.
Save Your Favorite Recipes!Create an account and save all your favorite recipes for easy access!
Keto Pancakes Toppings
Sorry guys, maple syrup and honey aren’t the best options for your keto pancakes — but there are PLENTY of delicious things we can get creative with!
Here are some of my favorites:
- Keto fruits — berries are are your best bet for these low carb pancakes.
- Sugar Free Whipped Cream — if you can’t find this at the store make your own with an electric mixer and some heavy whipping cream.
- Keto Pancake Syrup — sugar free maple syrup or sugar free chocolate syrup
- Low carb nuts + coconut — try chopping your favorite keto nuts or unsweetened shredded coconut and sprinkling them on top.
- Low carb Greek yogurt — I like to balance out the macros of these high fat low carb pancakes with the protein in low carb yogurt!
Almond Flour Pancakes Mix Ins:
Sure, regular almond flour pancakes are delicious, but there’s always room for improvement, especially when it comes to mix ins…
What are your favorite low carb pancakes mix ins and toppings?
Meal Prepping No Carb Pancakes
Whether you’re on a low carb meal plan or not, convenience is king — which is why low carb meal prep is so awesome! You can meal prep these nearly no carb pancakes a few ways:
1. Make a batch of pancakes at the beginning of the week.
Keep these low carb pancakes in portioned out ziplocks in your fridge and heat them in the microwave or toaster oven for quick and easy low carb breakfasts!
2. Make Your Own Low Carb Pancake Mix
Making your own low carb pancake mix with this recipe is an easy way to shave off a few minutes (and dirty dishes). Here’s how:
- Mix all the dry ingredients and store them in a jar in the fridge
- When you’re ready to make pancakes, measure 1 ¼ cup of the dry ingredients and toss them in the blender with cream cheese, milk and the eggs.
- Continue making low carb pancakes per the instructions below.
Low Carb Pancakes Recipe
I hope this low carb pancakes recipe sparks a little joy in your morning routine! Let me know what you think in the comments below — how did you top your pancakes?
Pst, if you’re interested in all the recipe testing that went on before I landed on this low carb pancakes recipe, check out the variations, photos and reviews below!
Low Carb 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 with low carb fruits, sugar free whipped cream or sugar free syrup and enjoy!
©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/blod is strictly prohibited.
Gluten Free Pancakes Variations
With all the low carb flours, there are tons of gluten free pancakes variations to test and try.
I tried a billion combos before landing on this low carb pancakes recipe as our official favorite — based on taste, consistency, color and “fluff”. Here are some of my other tests:
Low Carb Cream Cheese Pancakes
Believe it or not, you can make low carb cream cheese pancakes with just 2 ingredients — eggs and cream cheese! (I also added erythritol to sweeten them up.)
Our overall opinion on this variation is that they’re too eggy for my taste, and lacked the “fluff” I was able to get from this almond flour variation.
Protein Powder Pancakes
Low carb pancakes with protein powder were the runner up, for this post! TBH, they were my favorite variation, due to their nutritional breakdown — but I know many of you prefer not to use protein powder in your low carb recipes.
Plus, the taste of protein powders vary SO much, if you buy the wrong type, you’d hate your protein powder pancakes! But, if you already own the best tasting protein powder, have no fear — I’ll be posting these nearly no carb protein pancakes VERY soon!
Peanut Flour Protein Pancakes
I’m a HUGE fan of defatted peanut flour — but when it comes to protein pancakes, they didn’t quite make the cut, as they were significantly denser and had a strong peanut taste.
If you’re looking to add more protein to these pancakes, try swapping the cream cheese and low carb milks for low carb pancakes cottage cheese or yogurt.
Coconut Flour Pancakes
If you prefer coconut flour pancakes for one, check out my SUPER tasty recipe! We (my taste tester and I) love this recipe, but still prefer my low carb pancakes almond flour recipe.
I worked up this recipe before I was diagnosed with diabetes, and wanted to share it with those of you who’d prefer a paleo pancakes variation.
The recipe calls for only 3 ingredients: banana, eggs and peanut butter — easy as that! (but certainly not low carb pancakes banana has tons of carbs!)