15 Low Carb Pancakes: Almond Flour and Easy Recipes

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Low Carb Pancakes are a breakfast staple loved by many, but traditional recipes can be high in carbohydrates and sugar. If you’re following a low-carb diet or looking to reduce your carb intake, you don’t have to miss out on the joy of pancakes. We’ve compiled a list of 15 delicious low carb pancake recipes that are sure to satisfy your cravings without sabotaging your health goals. From almond flour to coconut flour and even vegetable-based pancakes, there’s something for everyone to enjoy in this collection.

1. Almond Flour Pancakes

Ingredients:

  • 1 cup almond flour
  • 2 eggs
  • 1/4 cup unsweetened almond milk
  • 1 tbsp coconut oil, melted
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • Optional: stevia or erythritol for sweetness

Instructions:

  1. In a bowl, whisk together almond flour, eggs, almond milk, melted coconut oil, baking powder, and vanilla extract until smooth.
  2. Heat a non-stick skillet over medium heat and lightly grease with coconut oil or cooking spray.
  3. Pour pancake batter onto the skillet and cook until bubbles form on the surface.
  4. Flip the pancakes and cook until golden brown on both sides.
  5. Serve the almond flour pancakes warm with your favorite low-carb toppings such as sugar-free syrup, fresh berries, or almond butter.

2. Coconut Flour Pancakes

Ingredients:

  • 1/4 cup coconut flour
  • 2 eggs
  • 1/4 cup unsweetened almond milk
  • 1 tbsp coconut oil, melted
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • Optional: stevia or erythritol for sweetness

Instructions:

  1. In a bowl, whisk together coconut flour, eggs, almond milk, melted coconut oil, baking powder, and vanilla extract until well combined.
  2. Allow the batter to sit for a few minutes to thicken.
  3. Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
  4. Pour small circles of batter onto the skillet and cook until the edges begin to set.
  5. Flip the pancakes carefully and cook until golden brown on both sides.
  6. Serve the coconut flour pancakes warm with your favorite low-carb toppings such as sugar-free syrup, sliced strawberries, or shredded coconut.

 

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Low Carb Pancakes

 

3. Zucchini Pancakes

Ingredients:

  • 1 cup grated zucchini, excess moisture squeezed out
  • 2 eggs
  • 2 tbsp almond flour
  • 1/2 tsp baking powder
  • Salt and pepper to taste
  • Coconut oil for cooking

Instructions:

  1. In a bowl, combine grated zucchini, eggs, almond flour, baking powder, salt, and pepper until well mixed.
  2. Heat coconut oil in a skillet over medium heat.
  3. Drop spoonfuls of the zucchini batter onto the skillet and flatten them slightly with the back of a spoon.
  4. Cook until golden brown on both sides, flipping halfway through.
  5. Serve the zucchini pancakes warm with a dollop of Greek yogurt or sour cream and fresh herbs for added flavor.

4. Cauliflower Pancakes

Ingredients:

  • 1 cup riced cauliflower, cooked and drained
  • 2 eggs
  • 2 tbsp almond flour
  • 1/2 tsp baking powder
  • Salt and pepper to taste
  • Coconut oil for cooking

Instructions:

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  1. In a bowl, mix together riced cauliflower, eggs, almond flour, baking powder, salt, and pepper until well combined.
  2. Heat coconut oil in a skillet over medium heat.
  3. Drop spoonfuls of the cauliflower batter onto the skillet and flatten them slightly.
  4. Cook until golden brown on both sides, flipping halfway through.
  5. Serve the cauliflower pancakes warm with a drizzle of sugar-free syrup or a spoonful of guacamole for a savory twist.

5. Flaxseed Pancakes

Ingredients:

  • 1/4 cup ground flaxseed meal
  • 2 eggs
  • 1/4 cup unsweetened almond milk
  • 1 tbsp coconut oil, melted
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • Optional: stevia or erythritol for sweetness

Instructions:

  1. In a bowl, whisk together ground flaxseed meal, eggs, almond milk, melted coconut oil, baking powder, and cinnamon until smooth.
  2. Allow the batter to sit for a few minutes to thicken.
  3. Heat coconut oil in a skillet over medium heat.
  4. Pour small circles of batter onto the skillet and cook until bubbles form on the surface.
  5. Flip the pancakes and cook until golden brown on both sides.
  6. Serve the flaxseed pancakes warm with a sprinkle of cinnamon and a drizzle of almond butter for extra flavor.

6. Chia Seed Pancakes

Ingredients:

  • 1/4 cup chia seeds
  • 1/2 cup unsweetened almond milk
  • 2 eggs
  • 2 tbsp almond flour
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract
  • Optional: stevia or erythritol for sweetness

Instructions:

  1. In a bowl, combine chia seeds and almond milk and let sit for 10 minutes to form a gel-like consistency.
  2. Whisk in eggs, almond flour, baking powder, vanilla extract, and sweetener (if using) until smooth.
  3. Heat coconut oil in a skillet over medium heat.
  4. Pour small circles of batter onto the skillet and cook until bubbles form on the surface.
  5. Flip the pancakes and cook until golden brown on both sides.
  6. Serve the chia seed pancakes warm with a dollop of coconut yogurt and a sprinkle of fresh berries for a refreshing treat.

7. Protein Pancakes

Ingredients:

  • 1 scoop vanilla protein powder
  • 2 eggs
  • 1/4 cup unsweetened almond milk
  • 2 tbsp almond flour
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract
  • Optional: stevia or erythritol for sweetness

Instructions:

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  1. In a bowl, whisk together protein powder, eggs, almond milk, almond flour, baking powder, vanilla extract, and sweetener (if using) until smooth.
  2. Heat coconut oil in a skillet over medium heat.
  3. Pour small circles of batter onto the skillet and cook until bubbles form on the surface.
  4. Flip the pancakes and cook until golden brown on both sides.
  5. Serve the protein pancakes warm with a drizzle of sugar-free syrup or a spoonful of almond butter for extra protein and flavor.

8. Peanut Butter Pancakes

Ingredients:

  • 2 tbsp peanut butter
  • 2 eggs
  • 1/4 cup unsweetened almond milk
  • 1/4 cup almond flour
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract
  • Optional: stevia or erythritol for sweetness

Instructions:

  1. In a microwave-safe bowl, melt the peanut butter until smooth.
  2. In a separate bowl, whisk together melted peanut butter, eggs, almond milk, almond flour, baking powder, vanilla extract, and sweetener (if using) until well combined.
  3. Heat coconut oil in a skillet over medium heat.
  4. Pour small circles of batter onto the skillet and cook until bubbles form on the surface.
  5. Flip the pancakes and cook until golden brown on both sides.
  6. Serve the peanut butter pancakes warm with sliced bananas and a drizzle of sugar-free chocolate syrup for a decadent treat.

9. Blueberry Pancakes

Ingredients:

  • 1/4 cup almond flour
  • 2 eggs
  • 1/4 cup unsweetened almond milk
  • 1/2 cup fresh blueberries
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • Optional: stevia or erythritol for sweetness

Instructions:

  1. In a bowl, whisk together almond flour, eggs, almond milk, baking powder, vanilla extract, and sweetener (if using) until smooth.
  2. Gently fold in fresh blueberries until evenly distributed.
  3. Heat coconut oil in a skillet over medium heat.
  4. Pour small circles of batter onto the skillet and cook until bubbles form on the surface.
  5. Flip the pancakes and cook until golden brown on both sides.
  6. Serve the blueberry pancakes warm with a sprinkle of powdered erythritol and a dollop of coconut whipped cream for a delightful burst of flavor.

10. Pumpkin Pancakes

Ingredients:

  • 1/4 cup almond flour
  • 2 eggs
  • 1/4 cup canned pumpkin puree
  • 2 tbsp unsweetened almond milk
  • 1 tsp pumpkin pie spice
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract
  • Optional: stevia or erythritol for sweetness

Instructions:

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  1. In a bowl, whisk together almond flour, eggs, pumpkin puree, almond milk, pumpkin pie spice, baking powder, vanilla extract, and sweetener (if using) until well combined.
  2. Heat coconut oil in a skillet over medium heat.
  3. Pour small circles of batter onto the skillet and cook until bubbles form on the surface.
  4. Flip the pancakes and cook until golden brown on both sides.
  5. Serve the pumpkin pancakes warm with a drizzle of sugar-free maple syrup and a sprinkle of cinnamon for a cozy fall-inspired breakfast.

11. Chocolate Pancakes

Ingredients:

  • 1/4 cup almond flour
  • 2 eggs
  • 1/4 cup unsweetened almond milk
  • 2 tbsp unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract
  • Optional: stevia or erythritol for sweetness

Instructions:

  1. In a bowl, whisk together almond flour, eggs, almond milk, cocoa powder, baking powder, vanilla extract, and sweetener (if using) until smooth.
  2. Heat coconut oil in a skillet over medium heat.
  3. Pour small circles of batter onto the skillet and cook until bubbles form on the surface.
  4. Flip the pancakes and cook until golden brown on both sides.
  5. Serve the chocolate pancakes warm with a drizzle of sugar-free chocolate syrup and a sprinkle of chopped nuts for a decadent morning indulgence.

12. Spinach Pancakes

Ingredients:

  • 1/4 cup almond flour
  • 2 eggs
  • 1/4 cup unsweetened almond milk
  • 1/2 cup fresh spinach, chopped
  • 1/2 tsp baking powder
  • 1/2 tsp garlic powder
  • Salt and pepper to taste

Instructions:

  1. In a blender, combine almond flour, eggs, almond milk, chopped spinach, baking powder, garlic powder, salt, and pepper until smooth.
  2. Heat coconut oil in a skillet over medium heat.
  3. Pour small circles of batter onto the skillet and cook until bubbles form on the surface.
  4. Flip the pancakes and cook until golden brown on both sides.
  5. Serve the spinach pancakes warm with a dollop of Greek yogurt and a sprinkle of grated Parmesan cheese for a savory twist.

13. Ricotta Pancakes

Ingredients:

  • 1/4 cup almond flour
  • 2 eggs
  • 1/4 cup ricotta cheese
  • 2 tbsp unsweetened almond milk
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract
  • Optional: stevia or erythritol for sweetness

Instructions:

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  1. In a bowl, whisk together almond flour, eggs, ricotta cheese, almond milk, baking powder, vanilla extract, and sweetener (if using) until well combined.
  2. Heat coconut oil in a skillet over medium heat.
  3. Pour small circles of batter onto the skillet and cook until bubbles form on the surface.
  4. Flip the pancakes and cook until golden brown on both sides.
  5. Serve the ricotta pancakes warm with a drizzle of sugar-free syrup and a sprinkle of lemon zest for a refreshing twist.

14. Lemon Poppy Seed Pancakes

Ingredients:

  • 1/4 cup almond flour
  • 2 eggs
  • 1/4 cup unsweetened almond milk
  • Zest of 1 lemon
  • 1 tbsp poppy seeds
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract
  • Optional: stevia or erythritol for sweetness

Instructions:

  1. In a bowl, whisk together almond flour, eggs, almond milk, lemon zest, poppy seeds, baking powder, vanilla extract, and sweetener (if using) until smooth.
  2. Heat coconut oil in a skillet over medium heat.
  3. Pour small circles of batter onto the skillet and cook until bubbles form on the surface.
  4. Flip the pancakes and cook until golden brown on both sides.
  5. Serve the lemon poppy seed pancakes warm with a dollop of Greek yogurt and a drizzle of honey for a delightful burst of flavor.

15. Apple Cinnamon Pancakes

Ingredients:

  • 1/4 cup almond flour
  • 2 eggs
  • 1/4 cup unsweetened almond milk
  • 1/2 apple, grated
  • 1/2 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract
  • Optional: stevia or erythritol for sweetness

Instructions:

  1. In a bowl, whisk together almond flour, eggs, almond milk, grated apple, cinnamon, baking powder, vanilla extract, and sweetener (if using) until well combined.
  2. Heat coconut oil in a skillet over medium heat.
  3. Pour small circles of batter onto the skillet and cook until bubbles form on the surface. 4. Flip the pancakes and cook until golden brown on both sides. 5. Serve the apple cinnamon pancakes warm with a sprinkle of powdered erythritol and a drizzle of sugar-free caramel sauce for a deliciously sweet breakfast treat.

Now that you have an array of low-carb pancake recipes to choose from, you can enjoy a guilt-free breakfast any day of the week. These recipes are not only delicious but also packed with nutrients to keep you energized throughout the morning. Whether you prefer classic flavors like blueberry or innovative combinations like spinach and ricotta, there’s a low-carb pancake recipe for everyone to enjoy.

FAQs

  1. Are low-carb pancakes suitable for individuals with diabetes?
  • Yes, low-carb pancakes can be suitable for individuals with diabetes, as they contain fewer carbohydrates and can help prevent spikes in blood sugar levels. However, it’s important to monitor portion sizes and choose toppings wisely to avoid consuming too many carbohydrates in one sitting.
  1. Can I freeze low-carb pancakes for later use?
  • Yes, you can freeze low-carb pancakes for later use. Allow the pancakes to cool completely, then place them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer the pancakes to a resealable plastic bag or airtight container and store them in the freezer for up to three months. To reheat, simply toast the frozen pancakes in a toaster or warm them in the microwave until heated through.
  1. Are low-carb pancakes gluten-free?
  • Many low-carb pancake recipes are gluten-free, especially those that use almond flour or coconut flour as a base. However, it’s essential to check the ingredients of each recipe to ensure they are suitable for a gluten-free diet, as some may contain small amounts of gluten-containing grains or additives.

More:

  1. Can I substitute almond flour for coconut flour in low-carb pancake recipes?
  • While almond flour and coconut flour can often be used interchangeably in low-carb recipes, it’s essential to note that they have different absorption properties. Coconut flour absorbs more liquid than almond flour, so you may need to adjust the amount of liquid in the recipe if substituting one for the other. Additionally, coconut flour tends to result in a denser texture, so the final product may differ slightly in texture and flavor.
  1. Are low-carb pancakes suitable for weight loss?
  • Low-carb pancakes can be a suitable option for individuals looking to lose weight, as they provide a satisfying and nutritious breakfast without the excess carbohydrates and sugar found in traditional pancakes. However, it’s essential to consider portion sizes and choose toppings wisely to avoid overconsumption of calories. Pairing low-carb pancakes with protein-rich toppings such as Greek yogurt, nut butter, or eggs can help promote feelings of fullness and support weight loss goals.

In conclusion, low-carb pancakes offer a delicious and nutritious alternative to traditional pancakes, allowing you to enjoy a satisfying breakfast without derailing your health goals. Whether you’re following a low-carb diet, managing diabetes, or simply looking for a lighter breakfast option, these recipes are sure to please your taste buds and keep you fueled for the day ahead.

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