Low Carb Pancakes Only 2g of Carbs + Gluten & Dairy Free!
Good, morning, everyone! I woke up at 5 am so excited to get this recipe up today. I tried to lay in bed and listen to a podcast, but my mind kept saying, “go to your office and blog those pancakes!”A few nights ago, I made the most delicious low carb pancakes for dinner. I couldn’t make them fast enough because every time one came off the stove, Kyle or I would hurry up and eat it. I didn’t know if they would work out because I just threw the ingredients together, but they were so fluffy and perfect. I had many of you ask for the recipe on Instagram, so I hurried up and tested out the recipe again to make sure I could get it right before posting. I think you’re going to LOVE these pancakes, even if you aren’t trying to cook low carb. They are so fluffy, flavorful, gluten-free, and dairy-free.
Only Two grams of carbs per pancake!
Look how perfect and fluffy that stack is!
I love having all the extra pancakes in a container in the fridge. When I’m hungry and want a snack, I’ll head over to the fridge and grab a pancake. You can toast it in the toaster or eat them cold. I’ve always been a fan of eating pancakes cold! I don’t know why that is. Anyone else?
This recipe makes 20 fluffy pancakes! If you’re looking to make less, just half the recipe. I love adding butter, almond butter, or sauteed blueberries on top of my pancakes. Of course, nothing beats maple syrup! I’ve wanted to try the Stevia Keto maple syrup, but I’m afraid it’s going to have a weird taste. Have any of you tried it?
This will sound so crazy, but the consistency of these pancakes reminds me so much of the Mcdonald’s Hotcakes! Honestly, those were my favorite growing up. My parents used to take us to McDonald’s on Saturday mornings to have the pancakes and sausage and then play in the play area. Are those still a thing? To make these pancakes, you sift the almond flour, protein powder, baking powder, salt, and cinnamon into a large mixing bowl. Next, you’ll add in the almond milk and the eggs! It’s seriously that simple. The texture will be just like regular pancake batter!
I use Raw Fusion vanilla plant-based protein powder, but if your protein powder makes the batter too thick or watery, add more almond milk or more almond flour, depending on the texture.
You can mix in chocolate chips, blueberries, bananas, coconut, or any pancake filling you’d like! I always go for blueberry pancakes. You’ll want the non-stick skillet to be pretty hot! Pour 1/2 cup of batter onto the pan and cook each side for about 90-seconds. Don’t flip too soon! If the spatula can easily slide under the pancake, then it’s most likely ready to flip. If the middle of the pancake starts to split down the middle, it’s way too soon! It would be best to cook these a bit longer since you’re working with almond flour and not regular flour.
Low Carb Pancakes - Only 2grams of Carbs (Gluten & Dairy Free)
- 2 Cups Almond Flour
- 2 Scoops Vanilla Protein Powder I used Raw Fusion
- 1 Tbsp Baking Powder
- 1/2 Tsp Cinnamon
- 1/8 Tsp Salt
- 2 Cups Unsweetened Almond Milk
- 3 Large Eggs
Sift together the almond flour, protein powder, baking powder, cinnamon, and salt.
Mix in the almond milk and the eggs.
Heat a non-stick skillet on medium-high and pour 1/2 cup of the pancake batter onto the pan.
Cook each side for approximately 90-seconds.
Watch the video to see how easy these pancakes are to make!
After writing this post, I’m excited to head into the kitchen and toast up some of the leftovers! I can’t wait for you to try these! 😋
Questions for you!
- What’s your favorite flavor of pancakes?
- Where was your favorite place to eat pancakes growing up?
- Are you team maple syrup?