These low carb pancakes are so good, they taste just like regular pancakes without that feeling of “oh god why did I do that” after eating them, which is how I always feel if I ever eat regular pancakes! We call them “belly bombers” in my family because once you eat them they seem to expand and make you feel like you’re a thousand pounds. But these are a perfect alternative! They are sweet, fluffy, gluten-free, sugar-free, low carb/keto friendly, all natural, and delicious!
Ingredients in Low Carb Pancakes
3/4 cup Honeyville Blanched Almond Flour Super Fine Grind
1/2 tbsp Bob’s Red Mill Organic Coconut Flour
1/4 tsp Bob’s Red Mill Arrowroot Starch
1/4 tsp baking soda
1 tsp Swerve Sweetener
1/4 cup heavy cream
2 tbsp melted Carrington Farms Organic Extra Virgin Coconut Oil
2 cage-free organic eggs
2 tbsp melted Kerrygold Pure Irish Grass-fed Butter, Unsalted
2 tbsp Maple Grove Farms Vermont® Sugar Free Maple Flavored Syrup
How to Make Low Carb Pancakes
Heat a large nonstick pan on the stove over medium heat. Add 1 tbsp butter. Mix all dry ingredients in a bowl, then stir in all wet ingredients (excluding syrup). The batter should be thick, but if it is too thick, add a little more cream.
Pour spoonfuls of batter into pan. Cook for 3 to 5 minutes until the bottoms are golden brown, then flip. Cook another 3-5 minutes until cooked through.
The whole recipe makes about 6 small pancakes, which is about 3 servings because these are really filling, or two if you have a hungry boyfriend who eats 2/3 of the recipe 😀 But he really can’t even tell that they’re not regular and says he prefers these even more! So if you’re eating keto but your significant other isn’t, they will still be happy with this great recipe.
Top with any toppings of your choice, such as fresh berries or sugar free maple syrup. I always like butter and syrup but you can get creative here…add in or on top: peanut butter, almond butter, sugar-free nutella, blueberries, sugar-free chocolate chips..the sky’s the limit!