Low Carb Keto Pancakes Recipe

This Low Carb Pancakes Recipe is perfect for those on a low carb diet but still want some delicious almond flour pancakes. This is such an easy recipe that the whole family will love, and is the perfect way to start the weekend.

Low-carb diets have gained popularity in recent years, and for good reason. They have been shown to promote weight loss, improve blood sugar control, and reduce the risk of certain chronic diseases.

However, many people who follow a low-carb diet find it challenging to satisfy their cravings for certain foods, such as pancakes.

Luckily, with a little creativity, you can make low-carb pancakes that are just as delicious as their traditional counterparts. In this blog post, we’ll explore some of the best low-carb pancake recipes and share some tips for making them.

These perfect keto pancakes are made with a thick batter and a non-stick frying pan or electric griddle. They contain simple ingredients and are perfect to make ahead of time for meal prep.

The next time you’re craving something different and delicious on the weekends, look no further than these paleo pancakes. Serve them with a little butter, and some sugar free maple syrup, and you’ve got yourself your new favorite breakfast.

If you love low carb recipes you should also try my Keto Chocolate Chip Almond Butter Cookies and my Overnight Keto Chia Seed Pudding.

WHY CHOOSE A LOW CARB PANCAKE MIX?

Before we dive into the recipes, let’s first understand why low-carb pancakes are a good choice. Regular pancakes are typically made with refined flour and sugar, both of which are high in carbohydrates.

When you eat a lot of carbs, your body produces insulin to help regulate your blood sugar levels. However, over time, this can lead to insulin resistance and other health problems, such as type 2 diabetes.

Low-carb pancakes, on the other hand, are made with ingredients that are lower in carbs and higher in fiber and protein. This can help you feel fuller for longer and prevent blood sugar spikes.

Additionally, low-carb pancakes are often made with healthier fats, such as coconut oil or almond butter, which can provide additional health benefits.

TIPS FOR MAKING LOW CARB KETO PANCAKES

Now that we understand the benefits of low-carb pancakes, let’s explore some tips for making them. Here are some things to keep in mind when making low-carb pancakes:

Use low-carb flours. Traditional pancakes are made with refined flour, which is high in carbs.

To make low-carb pancakes, you can use alternative flours, such as almond flour, coconut flour, or flaxseed meal. These flours are lower in carbs and higher in fiber and protein, making them a great choice for low-carb diets.

Use low-carb sweeteners. Regular pancakes are typically sweetened with sugar, which is high in carbs.

To make low-carb pancakes, you can use alternative sweeteners, such as stevia, monk fruit extract, or erythritol. These sweeteners are lower in carbs and have little to no impact on blood sugar levels.

Add protein. Adding protein to your pancakes can help you feel fuller for longer and prevent blood sugar spikes.

You can add protein powder, eggs, or Greek yogurt to your pancake batter to increase the protein content.

Use healthy fats. Traditional pancakes are often made with butter or vegetable oil, which can be high in unhealthy fats.

To make low-carb pancakes, you can use healthier fats, such as coconut oil or almond butter. These fats can provide additional health benefits and make your pancakes more satisfying.

Experiment with flavors. Low-carb pancakes can be just as delicious as traditional pancakes if you experiment with flavors.

Try adding cinnamon, vanilla extract, or unsweetened cocoa powder to your pancake batter to give it a unique flavor.

Now that we’ve covered some tips for making low-carb pancakes, let’s explore some of the best low-carb pancake recipes. These recipes are easy to make and use low-carb ingredients that will keep you feeling full and satisfied.

INGREDIENTS FOR THE FLUFFY PANCAKES

You will need the following ingredients listed below to make the fluffy keto pancakes (the exact measurements and full recipe are in the recipe card at the bottom of this post):

• Almond flour – can use wheat flour, all purpose flour, or gluten free flour, however you may need to adjust measurements slightly. I like using Bob’s Red Mill.
• Baking powder
• Granulated white monk fruit sweetener
• Large eggs
• Unsweetened almond milk – or any milk of your choice
• Pure vanilla extract – less than a teaspoon of vanilla extract.
• Butter – or coconut oil
• Optional: sweetener of your choice (stevia, monk fruit, erythritol, etc.)

HOW TO MAKE THE LOW CARB PANCAKE RECIPE

In a mixing bowl, whisk together the almond flour, baking powder, and sweetener.

In a separate bowl, whisk together the eggs, almond milk, vanilla extract and melted butter.

Pour the dry ingredients into the wet ingredients and stir until well combined.

Heat a non-stick pan over medium heat.

Using a 1/4 cup measuring cup, pour the pancake batter onto the pan.

Cover and cook for 2-4 minutes, then flip and cook for another 1-2 minutes or until golden brown.

Serve with your favorite toppings, such as sugar-free syrup, berries, or whipped cream.

HOW TO STORE THE LEFTOVER KETO PANCAKES

To store homemade low carb pancakes, you can follow these steps:

1. Let the pancakes cool down completely at room temperature.
2. Once cooled, place the pancakes in an airtight container or a zip-lock bag. Make sure to separate each pancake with a piece of parchment paper to prevent them from sticking to each other.
3. Label the container or bag with the date of preparation.
4. Place the container or bag in the refrigerator for up to 5 days.

If you want to store the pancakes for longer, you can freeze them. Follow these steps:

1. Let the pancakes cool down completely at room temperature.
2. Once cooled, place the pancakes in an airtight container or a zip-lock bag. Make sure to separate each pancake with a piece of parchment paper to prevent them from sticking to each other.
3. Label the container or bag with the date of preparation.
4. Place the container or bag in the freezer for up to 2 months.

When you want to eat the frozen pancakes, take them out of the freezer and thaw them at room temperature for about 30 minutes. You can then reheat them in the microwave, oven, or on a skillet.

WHY THIS IS THE BEST LOW CARB PANCAKES RECIPE

1. Health benefits: Low-carb pancakes are generally lower in carbohydrates and higher in protein and healthy fats. This can help stabilize blood sugar levels, reduce cravings, and promote feelings of fullness, making them a good option for those looking to manage their weight or improve their overall health.
2. Variety: With low-carb pancakes, you can use a variety of ingredients to add flavor and texture to your pancakes. You can use almond flour, coconut flour, flaxseed meal, or other low-carb flours, as well as add-ins like melted butter, fresh berries, nuts, and spices.
3. Easy to make: These delicious keto pancakes are simple and quick to make. They don’t require a lot of complicated ingredients or prep work, making them a great recipe for busy mornings or lazy weekends.
4. Dietary restrictions: Low-carb pancake recipes can be a good option for people who are following a low-carb or keto diet, as well as those who are gluten-free or have other dietary restrictions.
5. Amazing taste: These taste like a traditional pancake, yet they are a keto recipe. The main ingredients are all high in fat and low in carbs which makes them the best keto pancakes.

WANT MORE BREAKFAST IDEAS? CHECK THESE OUT!

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• Healthy Oatmeal Protein Cookies
• High Protein French Toast Recipe

IF YOU TRIED THIS RECIPE PLEASE LEAVE IT A COMMENT IN THE COMMENT SECTION AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails