Do you need a good low-carb pancake recipe to add to your repertoire? Then this recipe is for you. With only 7 ingredients, they are so simple to make. Just what you need to start your day with a healthy low-carb breakfast.

I’m sure you’ll agree once you’ve had a chance to try the recipe, that as far as low-carb versions of food go, they are as good as the sugar heavy versions. A big claim I know!

The main variation is how much sweetener you use to achieve your desired taste. The sweetener I used in this recipe is granular erythritol a naturally derived sugar substitute with no calories. Play around with it by adding less or more until you find your “sweet spot”. These make a nice firm pancake but if you want a more crepe-like (thinner) style, then add up to an extra half cup of unsweetened almond milk.

Serve  your low-carb pancakes with just berries or berries and cream. I love topping them with butter and a sprinkling of cinnamon.

 

This Low-Carb Pancake Recipe is just what you need to start your day with a healthy low-carb breakfast. Simple to make with only 7 ingredients. Enjoy! Keto pancakes | ketogenic diet pancakes | gluten free pancakes | low carb breakfast recipe | keto breakfast pancakes| gluten free breakfast recipe #pancakerecipe #keto #lowcarbrecipes #ketorecipes #lowcarbdiet

 

Best Low-Carb Pancake Recipe

Ingredients:

1/4 cup coconut flour
1 tsp baking powder
2 tbsp sweetener (I used erythritol)
1/4 tsp salt
3 eggs
2 tbsp (28g) butter, melted plus 1 tbsp for cooking
1/4 cup unsweetened almond milk

 

Instructions:

Mix the coconut flour, baking powder,  sweetener and salt in a bowl.
Add eggs and stir well to dissolve any lumps.
Pour in the melted butter and stir in.
Add half the almond milk, stir to incorporate, then repeat with the remaining milk.
Place a fry-pan on medium heat and add 1 tsp butter.
Add about a tablespoon of batter to the pan. Repeat until the pan is full.
Cook for a few minutes until browned then flip over and cook for a further minute or 2 on the other side. These pancakes don’t form bubbles when cooked so don’t wait for bubbles or they will burn!
Cook the remaining pancakes, adding 1 tsp butter for each batch.
Serve with butter and cinnamon, berries and cream or low-carb pancake syrup.

Makes 10 small pancakes (3 inch)

Per serving:  194.9 Calories; 16.1g Fat; 6.7g Protein; 12.1g Total Carbohydrate; 3.1g Fiber; 9.0g Net Carbs

 

Let us know in the comments how you go with our low-carb pancake recipe. We’d love to know how they turned out and any variations you suggest!

Best Low-Carb Pancake Recipe
 
Author: 
Nutrition Information
  • Serves: 3
  • Serving size: 1
  • Calories: 194.9
  • Fat: 16.1
  • Net Carbohydrates: 9.0
  • Fiber: 3.1
  • Protein: 6.7
Recipe type: Breakfast
Cuisine: Low Carb, Gluten-Free
Prep time: 
Cook time: 
Total time: 
This Low-Carb Pancake Recipe is just what you need to start your day with a healthy low-carb breakfast. Simple to make with only 7 ingredients. Enjoy!
Ingredients
  • ¼ cup coconut flour
  • 1 tsp baking powder
  • 2 tbsp sweetener (I used erythritol)
  • ¼ tsp salt
  • 3 eggs
  • 2 tbsp (28g) butter, melted plus 1 tbsp for cooking
  • ¼ cup unsweetened almond milk
Instructions
  1. Mix the coconut flour, baking powder, sweetener and salt in a bowl.
  2. Add eggs and stir well to dissolve any lumps.
  3. Pour in the melted butter and stir in.
  4. Add half the almond milk, stir to incorporate, then repeat with the remaining milk.
  5. Place a fry-pan on medium heat and add 1 tsp butter.
  6. Add about a tablespoon of batter to the pan. Repeat until the pan is full.
  7. Cook for a few minutes until browned then flip over and cook for a further minute or 2 on the other side. These pancakes don't form bubbles when cooked so don't wait for bubbles or they will burn!
  8. Cook the remaining pancakes, adding 1 tsp butter for each batch.
  9. Serve with butter and cinnamon, berries and cream or low-carb pancake syrup
Notes
Makes 10 small pancakes (3 inch)

 

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