Easy and Healthy Low Carb Pancakes

Q: What Makes These Pancakes Low Carb?

We are using only low carb ingredients in these pancakes, which makes them perfect for anyone following a low carb lifestyle.

Jump to Recipe

These Low Carb Pancakes are delicious, nutrient-dense, grain-free, and make a perfect breakfast.

Jump To

These Low Carb Pancakes are:
Ingredients For Low Carb Pancakes?
Making Low Carb Pancakes
FAQs + Tips
More Low Carb Breakfast Recipes You May Enjoy
📖 Recipe
💬 Comments

Breakfast can sometimes be tricky for me. I wake up early. I mean, really early (like 4:45 early) and the idea of whipping up eggs at that hour, just doesn't sound appealing. On days when I can sleep in a little errrrr 5:30, I'm more likely to wait until the kids are up and eat with them. But if you're a parent and need some alone time though, you know how precious that magical hour can be. Having a cup of coffee and eating breakfast in complete silence is glorious.

So this is where these guys come in. Truly one of the simplest breakfasts that I keep going back to over and over again. I actually like to make a big batch of these and have them on hand all week long. They're low carb, chocolatey, taste ridiculously good with almond butter, honey, cinnamon, and chia seeds.

These Low Carb Pancakes are:

Grain-Free
Gluten-Free
Dairy-Free
Vegetarian
Low-carb
Keto-friendly

Ingredients For Low Carb Pancakes?

Almond milk
Cacao
Eggs
Coconut Flour
Almond Flour
Coconut Oil
Almond butter or peanut butter
Vanilla Extract
Baking Soda
Cinnamon

Making Low Carb Pancakes

Step 1. Combine all ingredients in a large bowl and mix well.

Step 2. Preheat a large non-stick skillet on medium heat and add a bit of coconut oil and enough batter to fit 3 pancakes.

Step 3. Cook for 2-3 minutes per side or until you start to see bubbles. Flip and cook on the other side.

Step 4. When finished, either serve right away or you can store the remaining pancakes in an air-tight container for up to a week.

FAQs + Tips

What Makes These Pancakes Low Carb?

We are using only low-carb ingredients in these pancakes, which makes them perfect for anyone following a low-carb lifestyle.

Are These Pancakes Keto Friendly?

Yes they are.

What Do You Use In Place Of Maple Syrup?

There are plenty of options for low carb sweeteners on the market. I've seen monk-fruit syrup and other low carb sweeteners as well. What I personally do is warm up the pancakes in the morning, smother them in peanut butter, drizzle with just a tiny bit of honey and cinnamon. (I know honey is not low carb but remember, you're in control and you can decide what goes on it)

Should The Cold Ingredients Be Room Temperature?

Yes. They will incorporate easier and you'll avoid a lumpy texture in the batter. Eggs ideally can use a few hours on the counter but if you don't have that time, just stick the eggs in some warm water (never hot) and let them sit for 7-10 minutes. If you have a microwave you can warm up the cold almond milk for 20-30 seconds until it is room temperature.

Do Leftover Pancakes Store Well?

Most definitely! In order to make breakfast a breeze, I make a batch of these low carb pancakes once a week and store them in the refrigerator. Come morning, I just heat 2 pancakes in the microwave or in the pan and smother them with almond or peanut butter, a drizzle of honey, cinnamon, and either cacao nibs or chia seeds. I find this to be a wonderful time saver.

More Low Carb Breakfast Recipes You May Enjoy

📖 Recipe

Simple Paleo and Low-Carb Chocolate Pancakes

Yield: 12

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

These Paleo Chocolate Pancakes are delicious, nutrient-dense, grain-free, and a perfect low carb breakfast.

Ingredients

1 cup almond milk at room temperature
4 eggs at room temperature
¼ cup coconut flour + 3 tbsp
¼ cup almond flour
2 tablespoon melted coconut oil, plus extra for cooking
2 tablespoon almond butter or peanut butter
1 teaspoon vanilla extract
¾ teaspoon baking soda
¼ teaspoon cinnamon
2 tablespoon cacao or cocoa powder
2 tablespoon cacao nibs (you can skip if not available)

Instructions

1. Combine all ingredients in a large bowl and mix well.

2. Preheat a large non-stick skillet on medium heat and add a bit of coconut oil enough batter to fit 3 pancakes.

3. Cook for 2-3 minutes per side or until you start to see bubbles. Flip and cook on the other side.

4. When finished, either serve right away or you can store remaining pancakes in an air-tight container for up to a week.

Notes

1. If you want to sweeten the pancakes, feel free to use the low carb sweetener of your choice.

2. Feel free to add 1-2 tablespoon cacao nibs for extra texture and crunch.

3. When adding coconut flour start with just ¼ cup and see if the texture is right. (Different brands can offer different consistency). If you feel it's not thick enough, add 1 tablespoon at a time and stir until you reach desired consistency.

4. While I love cacao and find it super nutrient dense and do use it often in these pancakes, I find that baking cocoa provides a smoother outcome.