I’ll admit it: I’ve been on a bit of a pancake kick lately. I’ve got several pancake recipes up on the site, and they’re all just as delicious as anything! I was on a mission to get some thick, fluffy flapjacks made, though, and this recipes is JUST that. Even my carb loving husband loved them. He said he couldn’t even distinguish these low carb pancakes from regular pancakes once they were in his mouth!
Remember thick, fluffy pancakes? We’re talking griddle cakes here. Hot cakes. The kind your mom would make and they’d border on english muffin status. That’s what I was going for here, and if you can’t tell, I got it! Note that there are only three pancakes in this stack. These things were thick and fluffy like you wouldn’t believe! Alas, the best low carb pancake recipe!
I ate these babies for dinner last night, and now that I’m composing this post at breakfast time, I sure wish I had leftovers. Wow. This best low carb pancake recipe is grain and gluten free too! They, like many of of my other pancake recipes, were inspired by the keto cream cheese pancake recipe over at I Breathe, I’m Hungry. However, as you can tell, these low carb pancakes are much more substantial and fluffy–something many readers say they really missed. So have at it!
The Best Low Carb Pancakes (Gluten Free)
Makes two servings. 5g total carbs (2 g of fiber), 3 g net carbs per serving.
- 2 oz. cream cheese
- 2 eggs
- 2 T - 1/4 C unsweetened almond, coconut, cashew or hemp milk
- 1/4 tsp. salt
- 3/4 tsp. baking powder
- 1/4 tsp. apple cider vinegar
- 1/4 tsp, xanthan or guar gum
- 3-4 drops stevia extract
- Dash of cinnamon (if you like)
- 1/2 tsp. vanilla extract
- 2/3 C almond flour
- 1 1/2 T coconut flour
- 3 T whey protein (I use and recommend Jay Robb)
- In a medium bowl, whisk together all the dry ingredients (salt, baking powder, xanthan gum, cinnamon, almond flour, coconut flour, and whey protein) until well blended.
- In a separate container, use an immersion blender (I recommend THIS ONE) to make a thin batter from the eggs, cream cheese, vinegar, vanilla and stevia. Blend until totally smooth.
- Pour the liquid batter into the dry ingredients and whisk well.
- Thin the resulting pancake batter with your choice of milk. Allow to stand for a minute or two to thicken more, adding a tablespoon or so of milk at a time until the desired consistency is reached. When it's ready, it'll be similar to the thickness of pound cake batter (thicker than normal pancake batter).
- Ladle batter into a hot oiled skillet, forming into a circle with the back of the ladle (the batter is thick, so you may have to swish it around a bit).
- Flip over when sides of pancake are firm.
- Transfer cooked pancakes to a paper towel. Top with butter and sugar free maple syrup or jelly, if desired.
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