Low-Carb Pancakes

Fluffy, delicious pancakes can still be on the menu when you’re trying to avoid too many carbs thanks to these delicious and naturally gluten-free Low-Carb Pancakes. It’s made with just a handful of ingredients in about 30 minutes from prep to plate.

stack of low carb pancakes ona blue printed plate topped with raspberries

This post contains affiliate links. Please read my affiliate disclosure.

It can be tough avoiding a carb-heavy breakfast – whether it’s grabbing a pastry with your morning coffee or toast with your tea, those sneaky carbs soon add up.  That’s why I love these Low-Carb Pancakes. It’s quick enough to rustle up a batch during the week, yet delicious enough that you can serve them for weekend brunch too.

As well as being Keto-friendly and gluten-free, Low-Carb Pancakes made with almond flour will also provide you with a steady supply of energy to kick start your day the right way. This also means they won’t send your blood sugar sky-high which results in a mid-morning sugar slump.

eggs, almond flour and heavy cream in small glass bowls

About The Ingredients

  • Cream Cheese – The winning combination of cream cheese and almond flour is the secret to successful low carb pancakes. Don’t skip it as it is essential for that irresistible taste and texture. Just make sure the batter is well blended to avoid any clumps of cream cheese.
  • Eggs – Eggs are keto and low carb making them ideal breakfast food. They also contain iron, vitamin and minerals as well as being high in protein. Large eggs at room temperature will work best for this recipe.
  • Almond Flour – Almond flour is the perfect wheat flour alternative as it means your pancakes are gluten-free and nutrient-dense yet still have that light and fluffy texture of ordinary pancakes. For the best low-carb pancakes make sure to use super fine almond flour, not almond meal.
  • Monkfruit Brown Sugar – This brown sugar substitute measures cup-for-cup like sugar. It’s sweet, safe and natural as it’s made from monkfruit sweetener and erythritol. It is ideal for using in this low-carb pancake recipe as it has zero net carbohydrates which mean it does not impact blood sugar or insulin levels.
  • Heavy Cream – Heavy cream adds richness to the pancakes and helps to thin out the batter. If you’re sensitive to this natural sweetener,
  • Vanilla Extract – Adds flavor as well as brings out the sweetness without adding sugar.

How to Make Low-Carb Pancakes Step by Step

  1. Combine all ingredients in a blender until mixed thoroughly and a smooth batter forms. Pay extra attention to any lumps of cream cheese and blend a few more times if necessary.
batter for low carb pancakes in blender view from above

2. Lightly coat a non-stick pan with your oil of choice. Avocado oil or coconut oil is ideal.
3. Add the pan to medium heat and pour small rounds, ideally 10-12 cm. Cook for a few minutes until ready to flip.

low carb pancake cooking in pan

4. Flip and repeat the cooking process until both sides are lightly brown.
5. When done, serve and enjoy as-is or if preferred add a selection of toppings from the list below.

stack of low carb pancakes on blue printed plate topped with raspberries

Topping Ideas for Low-Carb Pancakes

  • Add a dollop of your favorite nut butter
  • Whipped coconut cream and fresh berries are always a hit
  • Most nuts are very low in carbs making them an ideal topping. You can either sprinkle chopped nuts on top or fold them into the batter.
  • For added flavor you could also add a little cinnamon or lemon zest to the batter
  • A firm favorite is also bacon and sugar-free maple syrup
  • Make them savory by switching the vanilla and sweetener for chives, chopped spinach, or grated cheese. Or top with Smoked salmon and crème Fraiche.

Can I substitute almond flour for coconut flour?

While I use coconut flour in many recipes, I do not recommend using it for this low carb pancakes recipe. For light and fluffy pancakes that taste like the real deal, almond flour is definitely best.

How do I avoid my pancakes falling apart?

As these low carb pancakes don’t contain gluten you may find them more fragile than ordinary pancakes. To avoid them falling apart in the pan, make them a little smaller around 10-12cm. In total this recipe should make around 12-20 pancakes depending on the desired size.

How do I know when the pancakes are ready to flip?

Flipping too soon or too late can make or break the perfect pancake. Unlike regular pancakes, these won’t bubble that much when they’re ready to flip. My best timing tip is to wait until you can easily slide a thin spatula underneath. If you need to force it, the pancake still needs a minute or two before it’s ready to flip.

Are these pancakes suitable for freezing and reheating?

Yes. This recipe makes a batch of 13-20 low carb pancakes, so it is perfect for freezing and reheating for a keto breakfast on the go.

To freeze – allow to cool completely then add to a baking sheet in a single layer. Freeze for around one hour then transfer to a Ziploc bag or container. They can be stored in the freezer for 3-6 months.  

To reheat – add to a baking sheet with a dollop of unsalted butter (this will avoid the pancakes drying out.) Heat at 350 degrees until warm through. Alternatively, you can reheat in a non-stick pan.

stack of low carb pancakes on blue printed plate topped with raspberries

Can I use a different sweetener or omit it?

Yes, you can swap out the sweetener for your favorite low-carb substitute or omit it completely if you prefer. I love this recipe because it’s so versatile. You’ll just need to test the sweetness to your taste. Stevia could work well as a low-carb option.

I will often use maple syrup (not low-carb) but as a healthy alternative to refined sugar.

Top Tips

  • For smooth pancakes use minimal oil in the pan or ideally add the oil then wipe with a paper towel. If your pan has too much oil this will result in spotty pancakes with uneven browning.
  • Avoid using butter in your pan as it burns too easily which will not only affect the taste of your pancakes but may cause them to stick. Avocado oil or coconut oil is ideal.
  • For extra light and fluffy pancakes, cover the pan while they cook. This helps them to puff up and cook evenly.
  • Do you have a waffle maker? You can also use this low-carb pancake batter for waffles too.

More Low-Carb Breakfast Recipes You Might Like

Did you try these low carb pancakes? Don’t forget to rate it and comment below to let me know how it went. You can also follow me on FacebookInstagram and Pinterest.

stack of low carb pancakes ona blue printed plate topped with raspberries

Low-Carb Pancakes

Don’t Mess With Mama
Fluffy, delicious pancakes can still be on the menu when you’re on a keto diet thanks to this low-carb pancake recipe. Best of all they require only a handful of ingredients and just 30 minutes from prep to plate. In total this recipe should make around 12 pancakes depending on the desired size.
5 from 78 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 pancakes
Calories 96 kcal

Ingredients
  

Instructions
 

  • Combine all ingredients in a blender until mixed thoroughly and a smooth batter forms. Pay extra attention to any lumps of cream cheese and blend a few more times if necessary.
  • Lightly coat a non-stick pan with your oil of choice. Avocado oil or coconut oil is ideal.
  • Add the pan to medium heat and pour small rounds, ideally 10-12 cm. Cook for a few minutes until ready to flip.
  • Flip and repeat the cooking process until both sides are lightly brown.
  • When done, serve the pancakes and enjoy as-is or if preferred add a selection of your favorite low-carb toppings.

Nutrition

Calories: 96kcalCarbohydrates: 2gProtein: 4gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 65mgSodium: 56mgPotassium: 48mgFiber: 1gSugar: 1gVitamin A: 204IUVitamin C: 1mgCalcium: 40mgIron: 1mg
Tried this recipe?Mention @dontmesswithmama on Instagram

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

7 Comments

  1. 5 stars
    As a diabetic, I’m always looking for low-carb recipes and this recipe totally hit the spot. Would never think to use cream cheese to make pancakes. Thanks for this recipe.

  2. 5 stars
    I made these pancakes this past weekend to rave reviews from our weekend guests! Love using cream cheese in these, and my guests were shocked that these were low carb!

  3. 5 stars
    We don’t eat low carb but this recipe interests me with the ingredients. I love using almond flour and your addition of the cream cheese is what intrigues me. I have to try these pancakes. Also, you added some great tips I would not have thought about for cooking these pancakes.