Low Carb Pancakes
These pillowy-soft almond flour pancakes deliver all the comfort of traditional breakfast favorites with just 3g net carbs per serving.
They’re golden-crisp on the outside, tender inside, and so convincing your family won’t believe they’re low-carb!
Variations & Substitutions
For a dairy-free version, swap cream cheese with coconut yogurt. Want extra protein? Replace ¼ cup of almond flour with your favorite protein powder – I find casein or plant-based options work best as they don’t dry out when cooking.
You can also make chocolate chip pancakes by folding in sugar-free chips, or create a blueberry version by adding fresh berries and a splash of lemon juice.
Tips & Tricks for Perfect Results
Let your batter rest for those few crucial minutes – this allows the almond flour to fully absorb the liquid. Keep your heat at medium-low; these pancakes need a bit more time than traditional ones.
I’ve found that using a thin-bladed spatula makes flipping easier, and adding a touch of oil between batches prevents sticking.
Making the Recipe Stand Out
I love creating different flavor combinations – try a dollop of Greek yogurt with fresh berries, or go decadent with sugar-free syrup and a pat of butter.
For a savory twist, omit the sweetener and add chives or spinach with grated cheese. My personal favorite is adding a pinch of sea salt to enhance all the flavors.
Storage & Reheating
Store them in an airtight container in the fridge for up to a week, or freeze them for up to 3 months. When freezing, separate each pancake with parchment paper so they don’t stick together.
To reheat, pop them in the microwave for 30 seconds, or use a toaster oven for a couple of minutes to maintain their fluffy texture. I like to make a double batch on weekends for easy breakfasts throughout the week.
Low Carb Pancakes
Ingredients
- 2 large eggs
- 2 oz cream cheese cubed
- ⅔ cup almond flour
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- ½ teaspoon cinnamon
- 1 tablespoon water
- Sweetener of choice ½ teaspoon stevia or equivalent
Instructions
- Add all ingredients to a blender, starting with eggs, water, and cream cheese to prevent sticking.
- Blend until completely smooth, then let the batter rest for 2-3 minutes.
- Heat a non-stick skillet over medium heat.
- Pour 3-4 tablespoons of batter for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
