low-carb pancakes – recipesshubb

Low-Carb Pancakes (Fluffy, Sugar-Free & Keto-Friendly)

These low-carb pancakes are soft, fluffy, and lightly golden, with none of the heaviness of traditional flour-based pancakes. Made with almond flour and a touch of coconut flour, they’re naturally gluten-free, low in carbs, and packed with protein and healthy fats.

Whether you follow a low-carb, keto, or gluten-free lifestyle—or you’re just looking for a healthier pancake option—this recipe delivers classic pancake comfort without the sugar crash.

Why You’ll Love These Low-Carb Pancakes

🥞 Fluffy and tender texture
🌾 Gluten-free & grain-free
🍬 No added sugar
🥥 Naturally low in carbs
⏱ Ready in under 15 minutes

Unlike egg-only pancakes, these hold together well and feel like “real” pancakes.

Ingredients (Makes 6–8 Pancakes)

1 cup fine almond flour
1 tablespoon coconut flour
1 teaspoon baking powder (gluten-free)
¼ teaspoon salt
2 large eggs
¼ cup unsweetened almond milk (or any low-carb milk)
1 tablespoon melted butter or coconut oil
½ teaspoon vanilla extract (optional)
1–2 teaspoons low-carb sweetener (erythritol or monk fruit, optional)

How to Make Low-Carb Pancakes

Step 1: Mix the Dry Ingredients

In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt. Break up any clumps for an even batter.

Step 2: Mix the Wet Ingredients

In a separate bowl, whisk the eggs, almond milk, melted butter, vanilla, and sweetener (if using).

Step 3: Combine

Pour the wet ingredients into the dry ingredients and stir until smooth. Let the batter rest for 2–3 minutes to allow the coconut flour to absorb moisture. The batter should be thick but pourable.

If it’s too thick, add 1–2 tablespoons of milk.

Step 4: Cook the Pancakes

Heat a non-stick skillet over medium-low heat and lightly grease it. Spoon about 2 tablespoons of batter per pancake onto the pan.

Cook for 2–3 minutes, until bubbles form and the edges are set. Carefully flip and cook another 1–2 minutes until golden.

Repeat with remaining batter.

Tips for Perfect Low-Carb Pancakes

Cook on low to medium heat – almond flour browns quickly
Use fine almond flour, not almond meal
Let the batter rest – coconut flour thickens as it sits
Flip gently – low-carb pancakes are more delicate

Topping Ideas (Low-Carb Friendly)

Sugar-free maple syrup
Fresh berries (in moderation)
Whipped cream or coconut cream
Peanut butter or almond butter
Greek yogurt or dairy-free yogurt

Variations

Keto Pancakes

Use heavy cream instead of almond milk and add an extra tablespoon of butter for higher fat content.

Dairy-Free

Use coconut oil or avocado oil instead of butter.

Protein Pancakes

Add 1 tablespoon unflavored or vanilla low-carb protein powder and 1 tablespoon extra milk.

Blueberry Pancakes

Fold in a few fresh or frozen blueberries just before cooking.

Storage & Meal Prep

Refrigerator: Store cooked pancakes up to 3 days
Freezer: Freeze with parchment between pancakes up to 2 months
Reheat: Warm gently in a skillet or microwave

Nutrition (Approx. per pancake)

Calories: ~90
Net carbs: ~2–3 g
Protein: ~4 g
Fat: ~7 g

(Values vary based on ingredients used.)

Final Thoughts

These low-carb pancakes prove you don’t need refined flour or sugar to enjoy a classic breakfast favorite. They’re filling, flavorful, and versatile—perfect for anyone watching their carb intake without giving up comfort food.