Monday, April 18, 2011

Low Carb Pancakes

To anyone still following my blog, I apologize that the posts have been few and far between.  Since it is hard to find time, I am trying to regularly post one of my favorite recipes or low carb experiements that turn out to be a definate success.  This recipe falls into that catagory since pancakes are generally not going to fall in the low carb catagory.

I experiemented and adapted some low carb pancake recipes I found to come up with a low carb pancake mix that tastes great.

1/4 C Almond Flour
1/4 C Coconut Flour
1/4 C Low Carb Baking Mix (Bob's Red Mill Brand)
2 Tbsp Whey Protein Powder
1/8 tsp Nutmeg
1/4 tsp Cinnamon
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1 tsp Truvia/Erythritol (or preferred sweetener)
1/4 tsp salt
2 Large Eggs
2 Tbsp Coconut Oil, Melted (or melted butter)
2 Tbsp Half and Half (or cream)
1 Cup Coconut Milk (or almond milk)
1/8 tsp vanilla (omit if you are using vanilla flavored whey)

Total Batch = 18-20 Net Carbs
Makes 8-12 Small/Meduim Pancakes @  2-3 Net Carbs Each
Serving Size = 2 Small/Medium Pancakes (4-6 Net Carbs)

Mix the dry ingredients in a bowl.  Beat the eggs in a seperate bowl.  Then add all of the remaining wet ingredients to the eggs except the coconut oil/butter.  Just before you are prepared to mix the wet and dry together add the melted coconut oil/butter to the wet ingredients then add the wet to the dry.  Mix until you have a batter.  If your batter is too thin add some more coconut flour, if it is too thick add some more coconut milk.

I used an electric skillet which I set to 325°F.  Once hot (spritz a few drops of water to verify that it is hot enough, the water should jump around wildly then evaporate quickly) pour approximately 1/4 Cup of batter on the skillet.  Use your spoon to spread the batter into a thin layer otherwise the pancake will end up too thick and won't get done in the center. 

I found that slightly less than 1/4 Cup yielded these nice small pancakes.  Let the pancakes cook until the bubbles on the top start to form and the bottom is browned.  It takes awhile for the pancake to cook enough to be able to flip them without making a mess. 

Cook until browned on the other side then serve.

Low Carb Topping Ideas:
-Peanut Butter
-Over Easy Eggs (if you prefer savory over sweet)
-Sugar Free Syrup
-Low Sugar/No Sugar Added Preserves
-Fruit & Whipped Cream


  1. I have you subscribed on my reader, so when ever you have a recipe I will get it. This one looks yummy and like real pancakes. I will be trying it soon. I actually think I have all the ingredients.

  2. I think these look and sound great! Need to start doing more low carb cooking myself.