This Low Carb Pancakes Recipe is a fluffy and golden recipe, which is made with almond flour and softened cream cheese. It’s a healthy breakfast option, ready in about 15 minutes.
Low Carb Pancakes Recipe Ingredients
- 2 cups superfine almond flour
- 4 ounces cream cheese, softened to room temperature
- 4 large eggs
- 1/4 cup unsweetened almond milk (or heavy cream)
- 2 tablespoons granulated low-carb sweetener (erythritol or monk fruit)
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
- Butter or coconut oil (for greasing the pan)
How To Make Low Carb Pancakes Recipe
- Blend the wet ingredients: In a blender or food processor, combine the softened cream cheese, eggs, almond milk, and vanilla extract. Blend on high until completely smooth and no lumps of cream cheese remain. (Using a blender is the secret to avoiding speckles of cheese in your pancakes).
- Add dry ingredients: Add the almond flour, sweetener, baking powder, and salt to the blender. Pulse or blend briefly just until the batter is combined. Let the batter sit for 2-3 minutes to thicken slightly.
- Preheat the pan: Heat a non-stick skillet or griddle over medium-low heat. Add a small pat of butter or brush with oil.
- Pour the batter: Pour about 1/4 cup of batter onto the hot skillet for each pancake. Do not crowd the pan; cook only 2 or 3 at a time.
- Cook gently: Cook for 2-3 minutes. Unlike wheat pancakes, these won’t bubble as much on top. Look for the edges to set and become dry, and the bottom to turn golden brown.
- Flip and finish: Carefully slide a thin spatula underneath and flip. Cook for another 1-2 minutes on the second side until golden. Repeat with remaining batter.
Recipe Tips
- Low and Slow: Almond flour burns much faster than wheat flour. Keep your heat at medium-low. If the pan gets too hot, the outside will burn before the inside is fluffy.
- The “Flip” Technique: Low carb pancakes lack gluten, which makes them more fragile. Make smaller pancakes (about 3-4 inches wide) rather than giant ones, as they are easier to flip without breaking.
- Room Temperature Cream Cheese: This is non-negotiable. If your cream cheese is cold, it won’t blend into the eggs, and you will have salty cheese lumps in your pancakes.
- Superfine Flour: Ensure you use “superfine” blanched almond flour. “Almond meal” (which has the skins) will result in a gritty, heavy pancake.
- Make them Dairy-Free: You can substitute the cream cheese with 1/3 cup of coconut cream or a dairy-free cream cheese alternative if needed, though the texture will be slightly less fluffy.
What To Serve With Low Carb Pancakes Recipe
Keep your toppings low glycemic to maintain the low carb benefits.
- Sugar-free maple syrup
- Fresh berries (strawberries, raspberries, or blueberries)
- Crispy bacon or breakfast sausage
- A pad of salted grass-fed butter
How To Store Low Carb Pancakes Recipe
- Refrigerate: Store cooled pancakes in an airtight container in the fridge for up to 4 days.
- Reheat: Reheat in a toaster (on a low setting) or in the microwave for 30 seconds. The toaster helps crisp up the edges again.
- Freeze: These freeze excellently. Place a square of parchment paper between each pancake to prevent sticking, place in a freezer bag, and freeze for up to 3 months.
Low Carb Pancakes Recipe Nutrition Facts
- Calories: 280
- Total Fat: 24g
- Saturated Fat: 7g
- Cholesterol: 185mg
- Sodium: 240mg
- Total Carbohydrates: 6g
- Dietary Fiber: 3g
- Sugar: 1g
- Protein: 12g
- Net Carbs: 3g
Nutrition information is estimated per serving (2 pancakes).
FAQs
Do these taste like cheese?
No. Once mixed with the almond flour, vanilla, and sweetener, the cream cheese flavor disappears. Its primary purpose is to provide structure and richness, mimicking the fluffiness of gluten.
Can I use coconut flour instead?
You cannot substitute coconut flour 1:1 for almond flour. Coconut flour is extremely absorbent. If using coconut flour, you would only need about 1/2 cup for this recipe, but the texture will be drier and more bread-like.
Is this Keto friendly?
Yes. With only ~3g of net carbs per serving and high healthy fats, this is a staple keto breakfast.
Low Carb Pancakes Recipe
Description
Fluffy, gluten-free pancakes made with almond flour and cream cheese that taste just like the real thing without the carbs.
Ingredients
Instructions
- Place cream cheese, eggs, almond milk, and vanilla in a blender; blend until smooth.
- Add almond flour, sweetener, and baking powder; pulse to combine.
- Let batter rest for 3 minutes.
- Heat a greased skillet over medium-low heat.
- Pour 1/4 cup batter per pancake.
- Cook 2-3 minutes until edges set; flip carefully.
- Cook 1-2 minutes on the other side.
- Serve hot with sugar-free syrup.
Notes
- Sweetness: These are mildly sweet. Adjust the sweetener amount based on your preference or the toppings you plan to use.
- Texture: For an even fluffier pancake, separate the egg whites, whip them to stiff peaks, and fold them in at the end (optional step for advanced cooks).
Low Carb Pancakes Recipe
