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The Best Low Carb Pancakes recipe that will make even a low carb skeptic into a believer!ÂMade with almond flour so they have a little sweetness.ÂSo 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 Lemon Poppy Seed Muffins
- Low Carb Keto Blueberry Muffins
- Low Carb Waffles Recipe
Low Carb Pancakes Recipe
The Best Low Carb Pancakes recipe that will make even the most hesitant low carb eater into a believer! Made with almond flour so they have a little sweetness. Fluffy and easy low carb pancake mix pancake Saturdays will become a thing.
3.95 from 67 votes
Print Pin Rate
Course: Breakfast
Cuisine: Gluten-Free, Low Carb
Keyword: Low Carb Pancakes Recipe
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 25 minutes minutes
Servings: 10 pancakes
Calories: 95kcal
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.
Notes
Data may not be totally accurate. Please note that your data may be different. This is based on a yield of 10 pancakes that were approximately 3 inches in diameter. Also note that the fat content goes up quite a bit based on how much oil you use to cook these. This data does not include the cooking oil.)
Nutrition Info
Nutrition Facts
Low Carb Pancakes Recipe
Amount Per Serving (1 pancake)
Calories 95 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 74mg25%
Sodium 37mg2%
Potassium 102mg3%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 0g0%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @thatslowcarb or tag #thatslowcarbrecipe!
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Reader Interactions
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Comments
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Nicole says I love this recipe. My mom isn’t a big fan of pancakes but she enjoys this recipe.
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- Jordyn says
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.
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- Brenda says
I made these today Feb 12th ,20 they where delicious.
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- Kathy Flatt says
My husband is allergic to tree nuts. So what other flour would be a good substitute?
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- Lindsay says
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.
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- Kim says
Why does the video only use two eggs? Our recipe was too watery.
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- Lindsay says
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.
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- Betsy says
Lol
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- Daryl says
Delicious! Hubby is T2D, and misses pancakes. These looked just like “regular†pancakes. And tasted better!
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- Lindsay says
Awww so glad we can help get pancakes back into the routine on a Sunday morning. <3
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- Heather T. says
Would using extra large eggs make the batter too runny?
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- Lindsay says
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.
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- lujain says
so good better than i thought….
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- Mary says
Would 2% milk work?
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- Lindsay says
If that is what you have on hand then yes! Just be aware that will change your carb count just a tad.
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- Teddi says
They froze well! I popped one in the toaster a couple days later and it was perfect! This was a great recipe!
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- Debra says
The batter was very watery. Should I add more flour?
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- Lindsay says
It sounds like either the almond flour you are using is a not finely ground enough or something was measured wrong.
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- Chris says
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.
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- Eml says
Mine was watery too. I have super finely ground almond flour and measured everything exactly like the recipe stated. -_-
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- Maya says
I added a pinch of salt, it made all the difference in the taste.
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- Lindsay says
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! 🙂
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- Jenelle Hickman says
SOUNDS GOOD. WILL TRY THIS WEEKEND.
THANKSReply
- Raymond Larocque says
I just made them, they were great…
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- Betsy says
My batter was runny also. Had to put a couple tbs of reg flour. Other than that, they were yummy!
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