Low Carb Pancakes

Whether they’re served for breakfast or brunch, these perfectly delicious Low Carb Pancakes are a delectable way to kick start your day. They’re a delicious alternative for those looking for a fresh take on pancakes.

Low Carb Pancakes

When I began experimenting with the ingredients for these pancakes, I had a couple of epic fails. Working with coconut flour and alternate ingredients in place of all purpose flour, is very different but, it’s all about ratio and the type of ingredients that work well together. As usual, when you decrease carbs in general you increase fat content slightly. That being said, these pancakes are an incredibly delicious option for those avoiding white flour and gluten in their diet.

Tips for Making Low Carb Pancakes

• I don’t often have almond milk on hand but, we usually do have prepared protein shakes on hand for between meal snacking. I chose to use a vanilla protein shake for the liquid portion and it worked like a charm. You may even find that no additional vanilla or sweetener is needed. Taste and adjust the amounts to your taste.
• Coconut flour is just what it sounds like. It’s made from coconut flesh that has been dried and ground into a powder. It’s gluten free and quite delicious. It’s also very absorbent so, don’t be tempted to use more or less, than called for in the recipe.
• These pancakes reheat quite well and can be frozen, too. Place wax paper between them and reheat gently in the microwave.
• If you’re on a very strict diet, please use the nutritional information as a guideline. While we attempt to be as accurate as possible, there may be variables.
• You may also like to try this recipe for Keto Almond Flour Crepes from All Day I Dream About Food.

 

What to Serve with Low Carb Pancakes

These pancakes are quite delicious all on their own, or with a generous drizzle of sugar free syrup and a pat of butter. Be creative and finish them your way, whether it’s with a dusting of granulated sugar free sweetener or whipped cream and berries.

 

 

 

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Helpful Kitchen Items

• Cast Iron Griddle
• Ice Cream Scoop Set
• Countertop Blender
• Syrup Dispenser 

 

Low Carb Pancakes

• 1 cup whole fat ricotta cheese
• 1/4 cup liquid Vanilla protein shake (May use whole milk) (i.e. Premier Protein)
• 4 large eggs
• 6 Tbsp coconut flour
• 1 Tbsp granulated sweetener i.e. Swerve or similar ( Adjust amount to taste)
• 1 tsp baking powder
• 1 tsp pure vanilla extract
• 2 Tbsp butter for frying (may use coconut oil)

1. In a stand blender, combine ricotta, vanilla protein shake or milk, eggs, coconut flour, sweetener, baking powder and vanilla. Process until fully combined and slightly thickened.

2. Heat 1 Tbsp butter over medium in a large skillet or a griddle. Use a 2 ounce ice cream scoop to dived the batter. Use the back of the scoop to spread batter into roughly a 4 inch circle.

3. Cook in batches for 3-4 minutes per side. Watch for bubbles in the batter carefully turning with a spatula. Remove to a platter and keep warm. Additional butter may be needed between batches.

4. Serve with sugar free syrup, butter or your favorite toppings.

Please note:

• The nutrition values should be used as a guideline as there are many variables when ingredients are substituted and the final amount of butter used for frying. 
• I used Vanilla Premier protein shake for the liquid in this recipe. Whole milk may be used instead.  

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