Best Low Carb Pancakes Recipes

LOW-CARB PANCAKES

Steps:

• Mix all ingredients together.
• Cook the batter as you would pancakes, be careful not to burn them as you might not get the regular bubbles.
• Serve them with sugar-free syrup.

LOW-CARB CREAM CHEESE PANCAKES

Steps:

• Combine eggs, cream cheese, stevia, and cinnamon in a blender; blend until smooth. Let batter sit until bubbles settle, about 2 minutes.
• Heat a large skillet over medium heat. Pour 1/4 of the batter onto the skillet; cook until golden brown, about 2 minutes. Flip and continue cooking until second side is golden brown, about 1 minute more. Repeat with remaining batter.

LOW-CARB PANCAKES OR CREPES

Steps:

• Preheat an electric griddle to 225 degrees F (107 degrees C).
• Blend eggs and cream cheese in a blender until smooth. Add maple syrup, coconut flour, and cinnamon; blend until batter is smooth.
• Spray the preheated griddle with cooking spray. Pour batter onto the griddle to form small pancakes. Cook until edges set and do not tear when lifted with a spatula, 5 to 7 minutes. Flip pancakes gently with 2 rubber spatulas. Cook until second side is set, about 5 minutes. Repeat with remaining batter, spraying griddle between batches.

LOW CARB ZUCCHINI PANCAKES

Steps:

• Squeeze grated zucchini in paper towels to release as much water as possible. Spread zucchini on fresh paper towels and sprinkle with salt; let sit for 30 minutes to release additional water; squeeze again.
• Mix Parmesan cheese, eggs, green onions, garlic, basil, nutmeg, onion powder, and black pepper in a bowl; add zucchini. Stir to combine.
• Heat butter and olive oil in a frying pan over medium heat. Form golf ball-sized zucchini patties and place in hot frying pan. Fry until browned, 2 to 3 minutes per side.

DELICIOUS LOW-CARB ALMOND FLOUR PANCAKES

Steps:

• Whisk water, almond flour, vegetable oil, cream, baking powder, and vanilla extract together in a microwave-safe bowl.
• Cook in the microwave on high until gooey batter forms, 1 1/2 to 2 minutes.
• Let batter rest until cooled slightly, 1 to 2 minutes. Whisk in egg until well-blended.
• Heat a lightly oiled griddle over medium-high heat. Drop batter onto the griddle and cook until bubbles form and the edges are dry, 4 to 5 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

KETO DIET LOW CARB PANCAKES

Steps:

• Combine cream cheese, eggs, sugar, and cinnamon in a blender; blend until smooth. Let rest 2 minutes or lightly tap on counter to remove bubbles.
• Heat a skillet over medium heat and grease with cooking spray. Pour 1/4 of the batter into the skillet; cook until bubbles start to form, about 2 minutes. Flip and cook until cooked through, about 1 minute. Transfer to a clean plate. Repeat with remaining batter.

LOW-CARB, SUGAR-FREE COCONUT FLOUR PANCAKES

Steps:

• Combine butter, cream, eggs, and vanilla extract in a bowl.
• Combine coconut flour, stevia, baking powder, and salt in a second bowl. Add dry mixture to the cream mixture and mix to combine.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

LOW CARB MAPLE PECAN PANCAKES

Steps:

• Grease a griddle or large pan with nonstick cooking spray or butter and heat over medium heat.
• Mix all ingredients except pecans in a blender for about 15 seconds. Stop and scrape down the sides with a spatula, and continue mixing for another 15 seconds until well blended.
• Pour approximately 16 mini-cakes onto the hot griddle, and sprinkle each with a few pecans. Cook on each side for only a minute or 2. Serve hot with melted butter or top with a dollop of Low Carb Whipped Cream.
• With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Store in a pastry bag or glass dish with a lid and refrigerate.

LOW-CARB PANCAKES WITH COCONUT FLOUR

Steps:

• Heat a cast iron skillet over medium-low heat and grease with butter.
• Whisk eggs, yogurt, water, coconut flour, coconut oil, flaxseed meal, vanilla extract, baking powder, cinnamon, salt, and stevia together in a large bowl.
• Drop batter into the hot skillet using a 1/3 cup measuring cup. Cook until bubbles form and the pancakes are firm enough to flip, 4 to 5 minutes. Be sure to cook them on low enough heat that the outside doesn't burn before the inside is done. Flip and cook until browned on the other side and done in the middle, 2 to 3 minutes. Repeat with remaining batter.

LOW CARB PANCAKES - ALMOND FLOUR

Steps:

• Simply combine and cook in skillet. Use sugar free syrups or cool and use as "bread". (If using as a non sweet bread, leave out splenda and cinnamon).
• Serves 2.
• I use splenda as sugar substitute -- .

AUNT ROCKY'S FLUFFY LCHF PANCAKES (LOW CARB, GRAIN FREE, GLUTEN FREE, LOW GLYCEMIC)

Steps:

• Whisk coconut flour, erythritol, oat fiber, baking powder, xanthan gum, and salt together in a bowl, breaking up any lumps in the coconut flour.
• Preheat a griddle or pan over medium-low heat and lightly oil the surface.
• Mix eggs, butter, water, cream, vinegar, and vanilla extract into the bowl with the coconut flour mixture. Stir well to combine; batter will be thicker than regular pancake batter.
• Scoop 1/4 cup batter at a time onto the preheated griddle, leaving space between each pancake and smoothing the tops slightly. Cook until bubbles form, edges begin to dry, and the bottom is browned, 2 to 5 minutes. Flip pancakes carefully using a thin spatula; continue cooking until firm and browned on the second side, about 1 minute more.

SAVORY ZUCCHINI PANCAKES (LOW-CARB)

Steps:

• Grate Zucchini.
• Put in colander in sink and let sit for about 30 minutes to drain.
• Squeeze out remaining liquid.
• Transfer grated zucchini to a large bowl.
• Chop onion and add to zucchini.
• Add beaten eggs, soy flour, parmesan cheese, garlic powder, salt and pepper.
• Mix well.
• Form into pancake sized rounds in buttered frying pan or griddle and gently flatten with spattula.
• Cook (flipping once) on Medium/medium-low until golden brown on each side.
• Keep warm in 250 degree oven (on a plate) until all are finished.
• Serve with sour cream as main dish or side dish.
• We warmed up some sliced ham in the frying pan and served with the pancakes for a tasty and filling low carb meal!

LOW CARB PANCAKES (FLAX SEED)

Steps:

• Mix together all the ingredients with a whisk. Batter should be a bit runny.
• Cook in a lightly greased skillet as you would any pancake recipe.
• Drop batter on surface in large spoonfulls.
• Cook until each side is lightly browned.
• Serve with butter and low carb store bought syrup.

HELEN'S HIGH-PROTEIN LOW-CARB PANCAKES

Steps:

• Mix all ingredients together and stir well. (Optional: You may also add one packet of artificial sweetener if you are accustomed to recipes that call for sugar.).
• Spoon onto preheated, oiled griddle and cook as usual.
• Serve with butter and low-carb syrup, or sour cream and berries.
• Note: If you want the batter a little thinner, stir in water, 1 tablespoon at a time. Batter will thicken as it sits, so if you refrigerate it till the next day, you will probably need to thin it. If the batter is too thin, stir in a little more flax.
• Also note: Flax seed should always be fresh ground (keep a dedicated coffee grinder for this purpose) or stored in the freezer. You may use either regular (brown) flax, or golden flax, which produces a lighter texture and color. You can often get it in bulk bins at your health food store for a great price.

FLUFFY LOW CARB GLUTEN FREE PANCAKES

Steps:

• Heat a nonstick pan (yes, I use nonstick and refuse to apologize) to medium heat, or until a drop of water sizzles and "dances" around the skillet. You don't have to grease it.
• When measuring oat or coconut flour, sift a bit of it (or whisk it until the lumps are broken up), and lightly spoon the amount called for into a tablespoon or quarter cup measure. Level off with a knife.
• Whisk together egg and cream, and add dry ingredients.
• Whisk batter very well until there are no longer lumps.
• Let it sit for a minute or two to thicken up.
• Pour or scrape batter on to skillet, and cook until bubbles appear on surface of pancake.
• Flip and cook other side for about 30 seconds.
• Serve with butter and sugar-free maple syrup, or a bit of honey, if desired.

LOW-CARB ALMOND CINNAMON PANCAKES

Steps:

• Whisk egg whites in a large bowl until soft peaks form, about 5 minutes.
• Sift together almond flour, baking soda, baking powder, and cinnamon in a separate bowl. Fold mixture into beaten egg whites. Stir in vegetable oil and vanilla extract.
• Slowly add almond milk to mixture; use a spatula and folding method to gently mix until batter is well combined.
• Heat a lightly oiled griddle over medium-low heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 4 to 5 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Repeat with remaining batter.

TRULY LOW CARB PANCAKES

Steps:

• Preheat and grease pancake griddle, medium heat.
• In a medium bowl, mix together wheat gluten, almond flour, baking powder and Splenda.
• Add the eggs, cream and seltzer and mix lightly until blended.
• Pour about 1/4 cup batter for each pancake onto prepared griddle, will make 6 pancakes.
• Flip over when golden brown on the underside and bubbles appear on the top.
• Cook for about another 2 minutes, or until golden brown on the underside.
• Serve with your favorite accompaniments- butter, sugar free pancake syrup, as usual.

DREW'S BREAD PANCAKES - AN ATKINS LOW-CARB BUN SUBSTITUTE

Steps:

• ***Note:I have not tried these as a stack of pancakes with syrup; however, we use them for a bread/bun substitute while on the Atkins diet.
• Recipe makes 4-5 pancakes; use 2 pancakes to make 1 hamburger bun.
• ***Mix all ingredients together to form a medium thin pancake batter, adding water to make desired consistency (from thin to medium thick).
• On medium-hot griddle or frying pan, pour batter to make round pancake the size of your hamburger, or spread batter to desired shape and size.
• (Make oblong shape for hot dogs, link sausage or bacon).
• Fry on one side until pancake is cooked enough on the first side to flip it over, about 1-2 minutes.
• Flip pancake and cook on second side about 1 minute.
• NOTE: Batter should be rather thin if you plan to use pancakes for wrapping a filling.
• It should be a little thicker for hamburger buns, but don't make pancakes too thick in relationship to the thickness of hamburger, or you'll have too much bread.

LOW CARB PANCAKES WITH SOY AND COCONUT FLOUR

Steps:

• Mix wet ingredients and mix dry ingredients.
• Pour wet into dry ingredients and mix just until combined.
• This batter will be thicker than normal pancake batter.
• Cook in pan/griddle on med heat with oil. (it will not 'bubble' like regular pancakes).
• Flip when underside is browned.
• The middle of these pancakes will feel a bit soft on the inside. Once cooled a bit, it will firm up.

LOW CARB PANCAKES - NO SOY!

Steps:

• Mix it all together until a batter forms. For kicks, add some blueberries or bananas to the batter if desired.
• Pour the batter onto a buttered or greased skillet.
• Cook over medium heat until both sides are golden brown.
• Drizzle raw honey or just eat it plain.