Low carb PanCakes

Certainly! Here’s a simple recipe for low-carb pancakes that are both delicious and suitable for a low-carb or keto diet:

Low-Carb Pancakes:


  • 1 cup almond flour
  • 2 tablespoons coconut flour
  • 1 tablespoon granulated sweetener (such as erythritol or stevia)
  • 1 teaspoon baking powder
  • Pinch of salt
  • 3 large eggs
  • 1/3 cup unsweetened almond milk (or any low-carb milk)
  • 1 teaspoon vanilla extract
  • Butter or oil for cooking


  1. Combine Dry Ingredients:
    • In a bowl, whisk together almond flour, coconut flour, sweetener, baking powder, and a pinch of salt.
  2. Mix Wet Ingredients:
    • In a separate bowl, beat the eggs and then add almond milk and vanilla extract. Mix well.
  3. Combine Wet and Dry Ingredients:
    • Add the wet ingredients to the dry ingredients and stir until well combined. The batter should be thick but pourable. If it’s too thick, you can add a little more almond milk.
  4. Preheat the Griddle or Pan:
    • Preheat a non-stick griddle or skillet over medium-low heat. Add a small amount of butter or oil to prevent sticking.
  5. Cook the Pancakes:
    • Pour 1/4 cup of batter onto the griddle for each pancake. Spread the batter slightly to form a round shape.
  6. Cook Until Bubbles Form:
    • Cook until small bubbles form on the surface of the pancake, and the edges start to set. This may take 2-3 minutes.
  7. Flip and Cook Other Side:
    • Carefully flip the pancake and cook for an additional 1-2 minutes on the other side, or until golden brown.
  8. Serve Warm:
    • Repeat with the remaining batter. Serve the low-carb pancakes warm.
  9. Optional Toppings:
    • Top with sugar-free syrup, berries, or whipped cream for extra flavor.

These pancakes are not only low in carbs but also rich in protein and healthy fats. Adjust the sweetener to your taste preference, and enjoy a delicious and satisfying low-carb breakfast!

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