The Best Low Carb Pancakes recipe that will make even a low carb skeptic into a believer!Â Made with almond flour so they have a little sweetness.Â 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
- 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.