How to Make Low Carb Pancakes

Co-authored by Lisa Jubilee

Last Updated: January 20, 2023

Pancakes are a popular, tasty breakfast treat. They can be packed with carbs, however, which can be a problem if you are on a low carb diet. Fortunately, there are lots of ways to make pancakes that are tasty, yet low in carbs.

Ingredients

Protein-Packed Pancakes

2 egg whites or 2 whole eggs
⅔ cup (88 grams) protein powder
½ cup (120 milliliters) water
¼ cup (60 milliliters) cooking oil or butter
½ to 1 teaspoon baking powder
Sugar substitute (optional).
¼ teaspoon salt (optional)

Makes 2 large or 6 small pancakes

Almond Flour Pancakes

2 eggs
1 teaspoon vanilla extract
½ teaspoon sea salt
½ teaspoon ground cinnamon (optional)
1¾ cups (168 grams) almond flour
¾ cups (180 grams) almond milk

Makes 10 pancakes

Fluffy Cream Cheese Pancakes

4 ounces (115 grams) cream cheese, softened
4 eggs
2 teaspoons vanilla extract
1 tablespoon (15 grams) sugar substitute, or more to taste
1 dash cinnamon (optional)
½ teaspoon maple extract (optional)
4 tablespoons (28 grams) coconut flour
2 teaspoons baking powder
1 to 2 tablespoons (15 to 30 milliliters) almond milk or half-and-half, if needed

Makes 8 to 10 pancakes

Zesty Ricotta Pancakes^{[1]
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Zest from 1 lemon
2 tablespoons (30 milliliters) juice from 1 lemon
1 cup (100 grams) rolled oats
1 cup (225 grams) low fat ricotta cheese
1 cup (250 grams) nonfat plain Greek yogurt
⅓ cup (81 grams) egg whites
½ teaspoon baking soda
1 tablespoon (22.5 grams) honey

Makes 15 pancakes

Method 1

Method 1 of 4:

Making Protein-Packed Pancakes

1
Combine the dry ingredients in a bowl. Pour the protein powder into a large mixing bowl. Whisk in the baking powder and the salt. If you want to make your pancakes sweeter, add in a little bit of your favorite sugar substitute (ie: Stevia).
- You can get protein powder sweetened or unsweetened. Consider getting the sweetened kind for this recipe. This way, you won't have to add extra sweetener to it.
- The salt is not absolutely necessary, but it can help cut the sweetness of overly-sweet protein powder.
2
Stir the eggs and the liquid ingredients to the bowl. Pat down the dry mixture first, then make a well. Add the eggs, water, and oil into the well. Whisk everything together until just combined. If the mixture is still too thin, whisk in a little bit more protein powder.
- You can also use an egg substitute instead.
- For something more flavorful, switch out the water for a low carb milk substitute. You can also try sour cream or butter milk as well.
- Consider adding in some tasty extras, such as ground cinnamon, fruit, nuts, or pieces of cooked bacon.
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3
Heat some oil or butter in a skillet. Heat the pan up first. When it's hot enough to make a fleck of water sizzle, add about ¼ tablespoon of butter or oil. Spread the oil or butter around, then wipe most of it off with a paper towel.
4
Pour some batter onto the skillet. Use a soup ladle to measure out about ¼ cup (60 milliliters) of pancake batter and pour it onto the skillet. Depending on the size of your skillet, you may be able to fit more than one pancake, as long as they do not touch.
5
Wait for the bubbles to form and burst before flipping the pancake over. This will only take 25 to 30 seconds. As soon as you see the bubbles, wait for them to burst, then slide a spatula under the pancake and flip it over.
6
Cook the pancake until it turns golden-brown. This should only take about 25 to 30 seconds. Once the pancake is cooked, slide it off the pan and onto a plate.
7
Make more pancakes. You have enough batter to make 2 large pancakes or 6 small ones. Re-grease the pan if it starts to turn too dry.
8
Serve the pancakes. You can eat them as they are, or serve them with your favorite pancake syrup. Yogurt or sugar-free preserves are another tasty option. You can also sprinkle some sugar substitute, such as Stevia, on top.

Method 2

Method 2 of 4:

Making Almond Flour Pancakes

1
Mix together the eggs, vanilla, salt, and cinnamon. Crack open two eggs into a small mixing bowl. Add the vanilla extract and the salt. For extra flavor, add in ½ teaspoon of ground cinnamon. Stir everything together with a whisk until the yolks break and the color is even.
2
Whisk in the almond flour and the milk. Measure out the almond flour and add it to the bowl. Pour the milk in next. Stir everything together with a whisk until everything is combined.
- Add another 1 to 2 tablespoons (15 to 30 milliliters) of almond milk of the batter is too thick for you.
3
Heat and oil a skillet. Set a skillet on the stove and turn the heat up to medium. Heat the pan enough to sizzle a drop of water.^{[2]
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4
Pour ¼ cup (60 milliliters) of pancake batter onto the skillet. Depending on the size of the skillet, you may be able to fit more than one pancake—just be sure to leave some space between each one.
- A soup ladle is great for measuring out the water and pouring it.
5
Cook the pancake for about 2 minutes before flipping it. Wait for bubbles to form on the pancake. Once the bubbles start to pop, slide a spatula under the pancake and flip it over onto the other side.
6
Cook the pancake for another 2 minutes or so. The pancake is ready when it is golden-brown on both sides. Use a spatula to transfer the pancake from the skillet to a plate.
7
Make the rest of the pancakes. Use about ¼ cup (60 milliliters) for each one. Re-grease the skillet after every couple of pancakes, and remember to wipe the excess grease off with a paper towel.
8
Serve the pancakes. You can pour some maple syrup on top if you want a traditional meal. For something a little different, try whipped cream or sliced fruit.

Method 3

Method 3 of 4:

Making Fluffy Cream Cheese Pancakes

1
Blend together the first six ingredients. Place the cream cheese into a mixer. Add the eggs, vanilla extract, and sugar substitute. For extra flavor, add a dash of cinnamon and/or ½ teaspoon of maple extract. Blend everything together until combined.
- You can also use sugar-free vanilla syrup instead of vanilla extract.
- If you don't have a mixer, use a blender or food processor instead.
2
Mix in the coconut flour and baking powder. Scrape down the sides of the bowl often to ensure that everything mixes in evenly. If the batter starts to thicken too much, add a splash of almond milk, half-and-half, or heavy cream.
3
Heat and oil an a skillet over medium heat. Heat the pan over medium heat first. Once it's hot enough to make a bead of water sizzle, spread some oil, butter, or cooking spray over the surface. If you used butter or oil, be sure to wipe most of it off with a paper towel.^{[4]
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4
Pour some batter onto the skillet. Use enough batter to make a 4 to 6-inch (10.16 to 15.24-centimeter) wide pancake. This will typically be about ¼ cup (60 milliliters) of pancake batter. Depending on the size of your skillet, you may be able to fit more than one pancake—don't let them touch, however!
- Use a soup ladle or ice cream scoop to measure out the batter.
5
Wait for the pancakes to develop bubbles before flipping them. Once the pancakes form crispy edges, and the bubbles pop, they are ready to be flipped. Slide a spatula under the pancake, then quickly flip it over onto the other side.
6
Cook the pancake for another 2 to 3 minutes. It's ready when it's a golden-brown on both sides. Once it's ready, use the spatula to slide the pancake onto a plate.
7
Continue making pancakes until you run out of batter. Every so often, you will need to re-grease the skillet. If you use oil or butter, be sure to wipe it off with a paper towel. This will prevent the pancakes from turning out too greasy or splotchy.
8
Serve the pancakes. You can serve them as they are, or drizzle some maple syrup on top. You can also try them with whipped cream or sliced fruit!

Method 4

Method 4 of 4:

Making Zesty Ricotta Pancakes

1
Blend the rolled oats to make oat flour. Pour 1 cup (100 grams) of oats into a blender or food processor. Blend the oats until they form a fine mixture, like flour.
2
Mix in the rest of the ingredients. Add in the ricotta, yogurt, egg whites, baking soda, and honey. At the very end, add in the lemon zest and the lemon juice. Mix everything together until well-combined. Use a rubber spatula to scrape down the walls of the blender/food processor occasionally to ensure that everything mixes evenly.
- ⅓ cup (81 grams) egg whites equals about 2 large eggs.
3
Heat and grease a skillet over medium heat. Heat the skillet over medium heat until it's hot enough to make a drop of water sizzle. Next, grease it's surface with cooking spray, oil, or butter. If you used oil or butter, be sure to wipe most of it off with a paper towel. This will keep your pancakes from turning greasy and splotchy.^{[5]
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4
Pour some pancake batter onto the skillet. Plan on using about ¼ cup (60 milliliters) of batter. These types of pancakes are meant to be thin, but you can make them thicker if you want to.
- Use a soup ladle to make the pouring easier.
5
Wait until bubbles form to flip the pancake. Once the edges of the pancake turn dry and the bubbles pop, use a spatula to loosen the edges. Carefully slide the spatula under the pancake, then flip it over.
- These pancakes are delicate compared to other types. Don't worry if your first few don't turn out perfect.
6
Cook the pancake for 1 to 2 more minutes. It's ready when it's a golden color on both slides. Use a spatula to slide the pancake off of the pan and onto a plate.
7
Continue making pancakes until you run out of batter. You have enough batter to make around 15 pancakes. How much you actually end up making also depends on the size and thickness of the pancakes.
- Re-grease the pan after every couple of pancakes. Remember to wipe any excess oil or butter off.
8
Serve the pancakes. They taste delicious with syrup, Greek yogurt, and fresh blueberries. You can also use lemon curd instead.

Community Q&A

Question

What kind of milk do I use for pancakes?

Community Answer

Any kind of milk will do, but the different fat contents of milk lead to different pancake consistencies. If you choose to make your pancakes with skim milk, the pancake will end up drier and more rough on the palate, but healthier. If you choose to make them with 2 percent or whole milk, the pancake will turn out more moist and smooth.
Question

What is the nutritional composition of low carb pancakes?

Community Answer

Your typical low-carb pancake with a diameter of six inches contains roughly 100 calories, 5g of fat, 15mg cholesterol, 170mg sodium, and 26g carbohydrates. In comparison, there are 45g of carbohydrates in regular pancakes, causing a decrease of 42%. These measurements will change depending on the individual recipe and ingredients.
Question

How do I make pancakes with hazelnut flour?

Community Answer

The process for making pancakes with hazelnut flour is no different from the process for making pancakes with regular flour. Just replace the flour in the recipe with hazelnut flour.

Warnings

Avoid foods to which you may be allergic (egg, soy, milk, etc.). Protein powders come from several sources like soy protein, milk whey protein, egg protein.

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