There are many low carb pancake recipes out there. Some of them are good and some are... well, dry and horrible tasting. I LOVE pancakes and have spent a great deal of time making them (some good, some had to be tossed in the garbage). I have learned the secret of low carb pancakes is having enough fat in them (cream cheese, butter,half and half, yogurt, and others) and leavening (eggs, baking soda, baking powder, vinegar). This recipe is my standard and it can be adapted to be sweet (as is) or savory (by removing erythritol, vanilla, MELT honey spread, and cinnamon) and replacing with spices of your choice and using regular butter, olive oil, avocado oil, or melted coconut oil instead of MELT honey spread in this recipe). You can also check out All Day I Dream About Food for Carolyn Ketchum's collection of 21 of her favorite low carb pancake recipes. Impress your friends with some of the best tasting pancakes you have ever had and the benefit is that after you eat them, you won't feel like taking a nap! If you are eating a ketogenic diet, you will have tons of fat for fuel and won't be hungry for hours. Win-Win!! Enjoy....
Delicious Low Carb Pancakes
2 ounces cream cheese
1 Tablespoon unsweetened, plain Greek yogurt (Fage)
1/2 cup blanched almond meal
2 Tablespoons dehydrated, unsweetened coconut
2 Tablespoons golden flaxseed meal
1 Tablespoon hemp hearts (optional but gives nutty flavor)
1 teaspoon baking soda
1 Tablespoon apple cider or white vinegar
1 Tablespoon baking powder
1 Tablespoon MELT honey spread or butter melted
2 large eggs
1/4 cup Half and Half
Dash sea salt
1/2 teaspoon cinnamon
1 Tablespoon erythritol
1 teaspoon vanilla
Coconut oil spray for griddle and spatula.
-Mix all ingredients in large mixing bowl.
-Use large serving spoon and place batter on hot griddle (medium to medium/high heat.
-When bubbled on top of batter, they are ready to flip over.
-Watch carefully to avoid burning.
-Make sure spatula is well greased or they will fall apart when flipping.
-Brown other side.
-May be eaten right away or kept in oven on a cookie sheet heated to 200 degrees Fahrenheit to keep warm.
1. Dust top with powdered erythritol or stevia.
2. Sugar Free Vermont or Maple Grove Farms Maple Syrup.
3. Walden Farms Pancake syrup.
4. Torani Sugar Free Raspberry Syrup
5. Top with unsweetened, plain Greek yogurt mixed with stevia or erythritol and a couple of mashed raspberries or strawberries.
6. You may use them as tortillas as well. Eliminate the cinnamon and use butter instead of MELT honey flavored spread
7. Use your imagination to make them savory or sweet.
Nutritional information (Makes 12-14 pancakes 4-6” in diameter):
Serving size 2 pancakes.
Calories=203, Fat= 17.2 grams, Protein= 6.6 grams, Net carbs= 4.7 grams