6 net carbs

Pancakes

Indulge in delicious, low-carb pancakes that are both gluten-free and satisfying, perfect for anyone looking for a healthy breakfast option.

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Pancakes

Close-up side view of a stack of low-carb pancakes with butter and syrup.

Low-Carb Pancakes [Keto]

Total Diabetes Wellness
Looking for a delicious breakfast option that is both low-carb and satisfying? Look no further than these low-carb pancakes! This recipe uses almond flour as the main ingredient, making it a great option for those who follow a low-carb or gluten-free diet. With this recipe, you can indulge in fluffy, mouth-watering pancakes without compromising taste or health. So, let's get started and whip up a batch of these delectable low-carb almond flour pancakes that are sure to satisfy your cravings.
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 2 servings
Net Carbs 6 g
*Net carbs are per serving

Ingredients
 

  • 2 large eggs
  • 1 tablespoon unsweetened almond milk
  • 2 ounces cream cheese
  • 2 teaspoons vanilla extract
  • cup almond flour
  • 1 tablespoon monk fruit (or sweetener of choice)
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon (optional)
  • pinch of salt

Instructions
 

  • In a blender, combine all ingredients. Blend until smooth, about 30 seconds. Let the batter sit for about 5 minutes. (The batter will thicken as it sits).
    Top view of low-carb pancake batter blending together in a blender.
  • Heat a large non-stick skillet over medium-low heat. Once the skillet is warm, pour 1/8 cup (4 tablespoons) of batter onto the skillet to make a pancake about 4 inches in size.
    Top view of low-carb pancakes cooking in a skillet.
  • Cook pancakes until small bubbles form and the edges and bottom are set, about 2-3 minutes per side. Carefully flip the pancakes, and cook another 2-3 minutes, until both sides are golden brown and fully cooked. Continue until all of the pancake batter has been used. This recipe should yield approximately 6 pancakes.
    Top view of low-carb pancakes cooking in a skillet, golden brown.
  • Serve warm with butter and sugar-free syrup or with berries and powdered monk fruit. Enjoy!
    Close-up view of low-carb pancakes stacked on a white plate topped with butter and syrup.

Video

Nutrition

 

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Keywords almond flour pancakes, gluten-free pancakes, keto pancakes, low-carb almond flour pancakes
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Photos of Low-Carb Pancakes

Notes

  • We highly recommend using a blender to mix the pancake batter. The blender helps cut down on the “grit” that almond flour can sometimes have and brings the batter together with a smooth consistency. You can also use an immersion blender, stand mixer, or hand mixer.
  • Make sure to let the batter sit for 5 minutes. The batter will have a very thin consistency right after blending. Letting the batter sit for a few minutes will make the pancakes less likely to fall apart.
  • Use a medium-low temperature when cooking the pancakes. We’ve found that using higher heat, even medium, often leads to the pancakes overcooking and becoming dark brown on the outside. Medium-low should yield nice, golden brown pancakes.
  • Because there isn’t any gluten or other starches in this recipe, these low-carb pancakes are a little more fragile when cooking and flipping. Before flipping your pancakes, use your spatula to carefully lift up one edge to check the color of the bottom of the pancake. If it is golden/light brown, then you should be safe to carefully flip the pancake over.
  • Nutrition information and carb counts are based on one serving of pancakes (3 four-inch pancakes). Butter, syrup, berries, and powdered sweetener are not included.
  • Waffles! This low-carb pancake recipe also works well in waffle makers. Make sure your waffle maker is well-greased. Cook time and the amount of batter needed will vary depending on the size and type of waffle maker you have.

Frequently Asked Questions

Is this low-carb pancake recipe Keto?

This recipe has 6 grams of net carbs per serving (about 3 pancakes). If eating one serving, this recipe is a suitable option for a Keto diet. Be mindful, however, if you are following a strict Keto diet that you’re watching your serving size.

Is this low-carb pancake recipe gluten-free?

Yes! This recipe is naturally gluten-free!

Storage and Reheating Guidelines

  • Make-ahead: You can make pancakes ahead of time and store them in the refrigerator until ready to eat.
  • Storing leftovers: We do not recommend storing leftover pancake batter. The batter will continue to thicken and won’t be usable. Instead, use the batter to cook pancakes and store leftover pancakes in the refrigerator (or freezer), for up to 4 days in an air-tight container.
  • Freezing instructions: These low-carb pancakes do very well when frozen! We like to make a double or triple batch and freeze leftovers for a quick breakfast. Once cooled, store pancakes in an air-tight, freezer-safe container for up to 3 months.

Additional Details

Pancakes are a beloved breakfast staple that can bring warmth and comfort to any morning. For individuals following a low-carb lifestyle or managing diabetes, finding a delicious and satisfying pancake recipe can sometimes be a challenge. But fear not! We have a delightful solution for you. These low-carb pancakes are packed with flavor, texture, and all the goodness you desire, without compromising your dietary goals. With a few simple tweaks, we can create a mouthwatering stack that will leave you feeling satisfied and guilt-free.

The Benefits for People with Diabetes

When it comes to managing diabetes, keeping blood sugar levels stable is crucial. These low-carb pancakes provide a diabetic-friendly alternative to traditional pancake recipes. By substituting high-carb ingredients with low-carb alternatives, we can help maintain steady blood sugar levels while still indulging in a delicious breakfast treat. These pancakes are also high in fiber, which aids digestion and promotes a feeling of fullness, making them an excellent choice for those seeking to manage their weight alongside their diabetes.

Tips for Cooking Low-Carb Pancakes

  • Flour Substitutes: Traditional pancakes rely on all-purpose flour, which is high in carbs. Instead, opt for almond flour or coconut flour, which are low in carbs and gluten-free. These alternatives lend a delightful nutty flavor and a fluffy texture to your pancakes.
  • Sweeteners: To avoid using refined sugars, choose natural sweeteners like stevia, erythritol, or monk fruit sweetener. These options add sweetness without impacting blood sugar levels.
  • Add Protein: To boost the protein content of your pancakes, consider adding a scoop of vanilla or unflavored protein powder. This addition not only contributes to a well-rounded meal but also helps you stay fuller for longer.
  • Experiment with Flavorings: Get creative with your flavorings by adding a touch of cinnamon, vanilla extract, or lemon zest to the batter. These little additions can transform your low-carb pancakes into a culinary delight.

How to Make Low-Carb Pancakes

  • Gather Your Ingredients: Prepare all the necessary ingredients, including almond flour or coconut flour, eggs, milk (unsweetened almond milk works great), baking powder, sweetener of choice, salt, and any desired flavorings.
  • Mixing the Batter: In a blender, combine the ingredients – almond flour or coconut flour, baking powder, sweetener, salt, eggs, and milk until frothy. Blend until the batter is smooth.
  • Preparing the Pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of coconut oil. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown. Repeat until all the batter is used.

Serving Suggestions and Variations

  • Toppings Galore: Top your low-carb pancakes with a variety of toppings to add even more flavor. Fresh berries, sugar-free syrup, a dollop of sugar-free whipped cream, or a sprinkle of chopped nuts are all fantastic choices. Be creative and experiment with different combinations!
  • Add Texture and Protein: For an extra protein boost, consider adding a handful of chopped nuts or seeds to the batter. They will provide a delightful crunch and additional nutritional benefits.
  • Flavorful Swaps: Vary the flavor profile of your pancakes by incorporating different extracts. Replace vanilla extract with almond or coconut extract for a delightful twist. You can also try adding a hint of cocoa powder for a chocolatey experience.

Storage Instructions

If you have leftover pancakes, store them in an airtight container in the refrigerator for up to three days. Reheat them in a toaster or microwave when ready to enjoy. For longer-term storage, place a sheet of parchment paper between each pancake and freeze them in a freezer-safe bag. Thaw overnight in the refrigerator and warm in a toaster or oven before serving.

Indulging in a stack of low-carb pancakes is now a guilt-free pleasure for those managing diabetes or following a low-carb lifestyle. By making simple ingredient swaps and incorporating the right flavors, you can create a delicious breakfast that won’t spike your blood sugar levels. Enjoy the benefits of a low-carb lifestyle while treating yourself to fluffy, tasty pancakes. With a variety of serving suggestions and customization options, you can explore endless possibilities and savor the joy of a well-balanced breakfast.

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Low-carb pancakes topped with syrup, berries, and powdered sugar, on a white plate ready to eat.

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Recipe Rating




This Post Has 2 Comments

  1. 5 stars
    SO GOOD! I was thrilled to find I could still enjoy pancakes while eating low-carb. I’ve made this recipe a few times now, usually doubling the batter. My picky husband (who is NOT low-carb haha) enjoys these and thinks they are yummy.

    1. Hi Marta, thanks for taking the time to leave a comment! This pancake recipe is a favorite in my house also. These pancakes also do really well frozen, if you make a large batch and freeze the extra pancakes, you can put them directly in your toaster, toaster oven, or skillet to quickly re-heat and enjoy.