Low Carb Pancakes
Low Carb Pancakes: these gluten free, low carb pancakes, made with almond flour, are a delicious family approved breakfast when topped with butter and syrup!
Jorge and I have been doing the low carb diet thing for a little while, but we were desperately missing our favorite Sunday breakfast — pancakes.
Today that all changes with these fluffy LOW CARB PANCAKES!
Jorge and I both sincerely missed pancakes on our lazy Sunday morning brunches at home. I was still whipping up pancakes for the girls for breakfast and the smell was slowly KILLING me.
So I started off on the hunt for a low carb pancake that we would love and look forward to eating. Boy, did we try some really bad pancakes.
I tried some with coconut flour that were horrid. I mean, truly horrid. Coconut flour is great, just not in pancakes.
My next foray into low carb pancakes was with almond flour. I tried some where you whip egg whites into stiff peaks and fold in almond flour. They tasted like weird fluffy egg whites with syrup.
I eventually decided to try my own almond flour version based off regular pancake measurements. However, because it was made with almond flour and cream cheese, I threw it in the blender to smooth out the batter.
I nervously poured out enough batter for my first pancake and it looked pretty good. I took it out of the pan, slathered it with butter and hit it with a dab of my personal favorite sugar-free syrup and JACKPOT.
Jorge seriously gobbled up the entire first batch before I had eaten more than a couple of bites myself! He was so impressed that these Low Carb Pancakes didn’t taste like anything other than regular pancakes.
So I decided to try them out on my toughest critics, Ellie and Lyla. If two almost 3 year olds like them, then they pass the pancake test!
I topped their pancakes with butter and regular syrup and set them down without saying a word. They gobbled them up and were quickly trying to steal bites off of our plates!
You can make them with regular sugar for the kids and they are still a lot healthier than regular all purpose flour pancakes would be.
You have to give these Low Carb Pancakes a try! I promise they taste like actual pancakes!
Make sure you have a good super fine almond flour, not almond meal. Almond flour is blanched almonds ground into a super fine flour with a texture similar to regular flour.
You can see the difference because almond meal has dark brown flakes and almond flour is a solid light beige color. This is my favorite almond flour, I buy it at Costco.
Make sure and don’t miss my other favorite low carb breakfast recipe: The Best Low Carb Bagels!
Low Carb Pancakes
- 2 large eggs
- 1 tablespoon water
- 2 oz cream cheese, cubed
- 2/3 cup almond flour
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon Sweetleaf - stevia sweetener (or 2 tablespoons regular sugar)
- butter and syrup (sugar free syrup for low carb option)
- Add all ingredients to blender. Start with eggs and water and cream cheese so you don't have anything get stuck at bottom.
- Blend until smooth, scraping down the sides if needed. Let batter sit for 2 minutes.
- Heat a non-stick skillet to medium heat. For each pancake, pour 3 to 4 tablespoons of batter onto skillet.
- Once you start to see little bubbles form, flip and continue to cook until pancake is browned on each side. Continue until you have used all pancake batter.
- Serve pancakes topped with butter and syrup!
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