Low Carb Pancakes
This pancake recipe is easy, low carb, and delicious! What more could you ask for from a pancake, really? These days there are plenty of low-carb pancake recipes or store bought batters, and I give them all my love and support! But what I would find is that the final product always ends up being quite mushy, and the consistency would always leave me…. unsatisfied. These pancakes have the perfect consistency, flavor and look!
This recipe is for your classic, low-carb pancake, but feel free to spice things up by adding cinnamon, fruit, or topping them with a little peanut butter (my personal favorite)! Have fun with it!
What Ingredients Do I Need?
Eggs
Cream cheese
Coconut flour
Baking powder
Salt
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Low Carb Pancakes
Ingredients
- 4 large eggs
- 4 oz. cream cheese
- 1/2 cup almond flour
- 1 tbsp coconut flour
- 1 tsp baking powder
- Pinch of salt
Instructions
- Microwave cream cheese, covered, for 15 seconds until it has softened. Add eggs and stir together the best you can (small clumps of cream cheese in the mix is normal).
- Next, add almond flour, coconut flour, and baking powder, and salt together.
- Combine the dry mix and the wet mix and stir vigorously with a whisk, until everything is mixed and a batter is formed.
- Heat a greased or non-stick skillet on the stove to medium heat.
- Add 2-3 spoonfuls of batter to the skillet at a time, and flip once you see bubbles form in the mixture.
- Continue until the batter is gone. Add desired toppings and enjoy your pancakes!
Notes
Tip to keeping pancakes warm while the rest are cooking - turn oven on 200 degrees Fahrenheit, place a pan in the oven, and place pancakes on pan once they come off the skillet.
Nutrition Facts (per serving)
Calories
258Carbs
6 gNet carbs
4 gProtein
11 g