The Best Low Carb Pancakes recipe that will make even a low carb skeptic into a believer! Made with almond flour so they have a little sweetness. So fluffy and easy that pancake Saturdays will become a thing.
We’ve been getting into a habit of doing longer runs lately. . . that is if we don’t get stuck in the rain. Once it begins raining, the run gets cut shorter. LOL
Something filling and low carb returning from a run has been needed. These Low Carb Pancakes are PERFECTTTTT.
They are so filling that I can only eat about 3 with some low carb berries and be SO FULL.
I love the almond flour (affiliate link) so much because it brings a sweetness to the pancakes that is natural and no need to add any extra sweetener. Bonus – it means they are 100% gluten-free and healthy pancakes!
HOW MANY NET CARBS PER SERVING FOR OUR LOW CARB PANCAKES
2 Net Carbs per pancake.Â
These pancakes are super filling as well. After a 5 mile run I still can only eat 3 pancakes. So 6 Net Carbs for breakfast isn’t bad! We pair it with a couple slices of bacon most of the time but the bacon MUST be prepared ahead of the time as well because hunger pains kick in pretty quick otherwise.
Which leads me into our next tip. These store perfectly in the refrigerator!
How to store our low carb pancakes
I’ve found that these keep really well a couple days after making them! Which is fabulous because as easy as these low carb pancakes are to make I don’t want to be standing there flipping pancakes after a long workout.
Simply store in an airtight container in the refrigerator and microwave on high for 1 minute to enjoy the next day!
Freezing – Now I haven’t had a chance to freeze these. My gut thinks that they might not hold up as well but its always worth a try!
Pour some low carb syrup over these pancakes with a good cup of keto coffee and you’ve got yourself a Saturday morning that is totally on the right track.
YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
Low Carb Pancakes Recipe
Recipe Video
Ingredients
- 1 cup almond flour
- 4 large whole eggs
- 1/4 cup unsweetened almond milk
- 1 tsp. pure vanilla extract
- 1/2 tsp. ground cinnamon
- 1 1/2 tsp. baking powder
- oil for cooking/greasing skillet
Instructions
- Whisk all ingredients together in a medium mixing bowl.
- Laddle 1/4 cup pancake portion onto an oiled, hot skillet and cook until done, flipping occasionally.
- Serve with berries or a low carb syrup.
I love this recipe. My mom isn’t a big fan of pancakes but she enjoys this recipe.
I was super excited to make these pancakes and I decided to use 2 tbsp of batter instead of a 1/4 cup and still ended up with only 10 pancakes. They baked nicely but are too dry to eat alone.
I made these today Feb 12th ,20 they where delicious.
My husband is allergic to tree nuts. So what other flour would be a good substitute?
I’ve heard people having good results with carbquick if you can tolerate wheat fiber. You can mess with the recipe and use coconut flour ONLY just be aware that does change the results and liquid needed to not try the pancakes out entirely. I generally don’t recommend using JUST coconut flour a it’s extremely gritty and absorbent and can mess with results quite a bit if not given the correct about of liquid.
Why does the video only use two eggs? Our recipe was too watery.
We make a mention about the eggs in the post. It’s seems to be the biggest contributing factor in results for this recipe. Some have more success with two eggs and WE personally have success with 4 eggs. Think it has something to do with the size of eggs around the world.
Lol
Delicious! Hubby is T2D, and misses pancakes. These looked just like “regular†pancakes. And tasted better!
Awww so glad we can help get pancakes back into the routine on a Sunday morning. <3
Would using extra large eggs make the batter too runny?
Yes. So we’ve found that the eggs is the biggest contributing factor to results with this recipe. Think it’s because the almond flour can’t absorb any extra liquid. SO it might be a bit more runny and will vary results.
so good better than i thought….
Would 2% milk work?
If that is what you have on hand then yes! Just be aware that will change your carb count just a tad.
They froze well! I popped one in the toaster a couple days later and it was perfect! This was a great recipe!
The batter was very watery. Should I add more flour?
It sounds like either the almond flour you are using is a not finely ground enough or something was measured wrong.
When I made them I added the milk last using it to achieve the consistency I wanted. Less milk makes a thicker pancake, more milk a thinner one. Recipe worked just fine for me.
Mine was watery too. I have super finely ground almond flour and measured everything exactly like the recipe stated. -_-
I added a pinch of salt, it made all the difference in the taste.
Valid. I’ve actually thrown a dash in there once in a while but myself never really tasted the difference. BUTTTTT I use salted butter with my pancakes so perhappssssssss that might be why! Thinkkkkkk you just helped us figure out some peoples differing results! Thank you! 🙂
SOUNDS GOOD. WILL TRY THIS WEEKEND.
THANKS
I just made them, they were great…
My batter was runny also. Had to put a couple tbs of reg flour. Other than that, they were yummy!