This low carb pancake recipe may finally make me eat breakfast after all these years. Almond and maple flavor in the pancake mix make them irresistible. Perfect for a lazy morning of healthy eating.If you are in a hurry, feel free to Jump to the Recipe
Many of you have been asking about breakfast recipes. The thing is that I rarely eat breakfast and sometimes I don’t eat lunch. Breakfast food wasn’t a priority growing up.
I thought making a sweet low carb breakfast recipe like a keto pancake would be straight forward. Some pancake recipes would have been except that most low carb sweet breakfast recipes either have a lot of weird stuff in them, consist of mostly scrambled egg, or taste like cardboard that has been sitting in the rain for a month before a large mosquito sucked all the remaining flavor out of it. Or maybe that’s just me.
My challenge was to come up with a sweet low carb breakfast that was Atkins pancake, induction friendly. Like a cheat meal, but not. I wanted a fluffy pancake that wasn’t just scrambled eggs and had lots of flavor. I tried to make protein pancakes using protein powder but they tasted terrible. I tried almond flour and that didn’t work out either. It has taken a while.
These low carb pancakes are delicious. I added almonds to give them some texture. Maple flavoring adds that old fashioned, country breakfast flavor and the eggs and cream cheese make them tender. I use stevia, that’s my non sugar sweetener of choice so there is no added sugar. Finally, they get a dusting of cinnamon to make them pretty and it takes about one bite to let you know you aren’t sharing with anyone.
This low carb pancake recipe makes a lot. I ate them ALL but in the future I would save about half the pancake batter for another day. There’s no reason you couldn’t keep this pancake mix in the fridge for up to three or four days and make them as you needed them.
Table of Contents
How many carbs are in homemade pancakes?
This pancake recipe has a much lower carbohydrate count than regular buttermilk pancakes, blueberry pancake, or french toast. The reason is that I don’t use wheat flour (white flour) or cover them in maple syrup. You get all the flavor of a buttermilk pancake without all the sugar and carbs from the flour and syrup.
How many carbs are in buttermilk pancakes? Here’s a mind blowing nutrition fact. 22 grams of carbs for a tiny 6 inch pancake. 22 ! This high protein pancake recipe has only 2.9 net carbs for one generous serving. These pancakes have 16 grams of protein per serving size where a buttermilk pancake has only 5.2 grams of protein.
Tips for Making Low carb Pancakes
- Make sure everything is at room temperature or it won’t blend right.
- Use toasted, unsalted almonds. I am going to try this again with smoked almonds and bacon crumbles.
- A cast iron griddle works best because it gets hot and the heat is even.
- Butter your griddle and make sure it’s hot.
- This are not good warmed back up. Eat them soon after you make them.
- SServe with the faux fried apples and a dollop of keto whipped cream.
Recipe based on this one from Allrecipes.
This recipe is made for one serving but you can more for the whole family if you’d like. If you put your cursor (or finger) over the “1” next to the “Servings” heading in the recipe below, a slider will appear. You can move the slider to the number of servings you want to make. The recipe will change automatically change the amount of each ingredient for you. If this keto recipe makes your taste buds happy, please consider giving it 5 stars. Thank you so much for your support !
Low Carb Sweet Breakfast: Atkins Pancakes
- 2 eggs room temperature
- 2 ounces cream cheese room temperature
- 1 tablespoon toasted almonds
- 1 pinch of baking powder
- Pinch of salt
- 1/8 teaspoon maple flavoring
- 1/16 teaspoon cinnamon
- Pinch of stevia powder or your favorite sweetener maybe 1/2 a pack?
- Preheat a cast iron griddle or your usual griddle.
- Grind the almonds in a blender until they are finely ground.
- Add the rest of the ingredients to the blender and blend until smooth.
- Rub butter over the griddle quickly, just to give it a thin layer of fat.
- Pour a small amount of batter on the griddle to make a pancake the size you want. I did silver dollar pancakes.
- When top begins to look dry around the edges flip and cook until done.
- Serve immediately.