Low Carb Pancake Recipe

low carb pancakes recipe  Low carb pancakes were not on my radar screen last year, but since starting a low glycemic and controlled carb diet (Trim Healthy Mama), I was determined to find a way to carry on our Saturday brunch tradition.
P1090038  The Trim Healthy Pancake recipe (E) in their book was good, but eggs and bacon were an integral part of the Saturday tradition, as was cream in my coffee.  So I’ve been on the lookout for a good “S” (satisfying) version that would allow us to indulge in our feast.  This is that pancake.  It’s based on my friend Em’s recipe.  Thank you Emily! P1090042 They are lovely.  And now we are full, satisfied, and don’t have the sugar-jitters after breakfast.  And, I’ve lost over 20 pounds eating like this for the last couple months.  Life is good.

I’m including a single serving recipe that makes 3 pancakes, and a family sized recipe that makes 12 pancakes.  These are quick enough to mix up any morning of the week.

When I set the plate on the table on Saturday morning, our pancakes were on one half, and the “normal” pancakes were on the other.  My man didn’t know which was which, and when I showed him the “diet” pancakes, my daughter groaned, “Those look like the best ones!” And that might be the end of “normal” pancakes all together in this house.

P1090036 The pancakes you see above were made with a finely milled organic golden flax meal that I found at Costco.  The ones I’ll show you below are made with Bob’s red mill flax meal, which is not as finely ground, and even has the occasional whole flax seed in it. It definitely has more of a “whole grain” mouth feel and look.

So if texture is a big deal to you, go for this brand:

So, aside from the flax meal, you’ll need regular or low fat ricotta cheese, eggs, baking powder, and sweetener of your choice.


I like to add vanilla, and sometimes nutmeg and cinnamon to my pancakes.  Just to mix things up a bit in the flavor department.   This morning, I’m just making a small batch of pancakes for myself.  So I’ll add 1/4 c. of ricotta, 2 T. of flax seed meal, a dash or 3 of the Nunaturals Stevia Extract, 1/2 t. baking powder, and an egg to a bowl. low carb pancakes (1)

And I’ll blend it with a fork until it looks like this.

Then, I melted some butter in my cast iron skillet, over medium heat.  If you use full fat ricotta, and have a decently seasoned or non-stick skillet or griddle, there is really not a need to use butter to fry them.  But today, my skillet is screamin’ to be re-seasoned, and I wanted crispy edges. low carb pancakes (2)

Next, you’ll spoon your pancake batter onto the griddle in 3 equal puddles.  This is not like working with regular flour based pancakes.  The batter is softer and more delicate, so you want to let them really sit and cook to set.  Which means that you don’t want your heat so high that they brown too quickly.


oops.  Like that.  <adjusts heat down a bit>  There.P1080850Add a melty pat of butter, and cover in sugar free berry syrup, and you’ve got a VERY satisfying and delicious breakfast.  And a happy pancreas that’s not stressing out over a blood sugar spike. P1080851

It’s gonna be a good day.

Here is your printable low carb pancake recipe:

Low Carb Pancake Recipe
Prep time
Cook time
Total time
Satisfying low carb pancakes that you can pair with eggs and sausage for a full on breakfast feast!
Recipe type: Breakfast
Cuisine: Trim Healthy Mama
Serves: 1-4

  • For one serving of 3 pancakes:
  • 1 egg
  • ¼ c. ricotta-full or low fat
  • 2 Tbls. Flax seed meal-I like finely milled golden flax
  • ½ tsp. baking powder
  • dash of salt
  • sweetener to taste -I use 2-3 dashes of NuNaturals Stevia Extract
  • optional: 1 t. cinnamon or a pinch of nutmeg
  • ½ t. vanilla extract
    For a family size batch of 12 pancakes, use the following measures:
  • 4 eggs
  • 1 cup ricotta (full or low fat)
  • ½ c. flax seed meal
  • 2 tsp baking powder
  • ⅛ tsp. salt
  • sweetener to taste (8-12 dashes of Stevia Extract)
  • 1½ t. vanilla
  • optional: 1 Tbls. cinnamon or ½ tsp. nutmeg
  1. Add ingredients to bowl in order listed.
  2. Blend with a fork until well mixed.
  3. Warm skillet or griddle over medium to medium low heat.
  4. Melt butter if you like crispy edges.
  5. Spread a single serving recipe into 3 equal pancakes, about 4-5 inches in diameter.
  6. Cook slowly until they are firm enough to flip.
  7. Turn and cook on opposite side.
  8. Serve immediately, with your choice of toppings. Our favorites are sugar free berry syrup, whipped cream, or Greek Yogurt with maple flavoring.
The pancakes freeze well, separated by a layer of paper towel or parchment. They reheat quickly in the oven, directly on the rack, or in a toaster or frying pan.

My friend Melissa shares a similar recipe here.

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  • Beth Lowe

    These look sooooo yummy! Thanks for making the recipe!

    • Its_Gwen

      Ha! I *blatantly* copied it from my friend Emily. But I wanted to share it because it’s so yummy!

  • Emily

    So, because you use flax for the “flour”, this remains a “S” and you can add butter & meats? Looks awesome! Thanks!

    • Its_Gwen

      Yes…flax is low carb. :) Hope you enjoy! We love them!

  • Nichola Files

    Q: Have you tried other things in place of the ricotta, like, greek yogurt or cream cheese…? Just wondering about what to use if you don’t have ricotta on hand…=)

    • Its_Gwen

      I did try this with cottage cheese early on, and it was pretty good, but I like the Ricotta best. I had a large tub of it that needed to be used up.
      I’ve not tried it with cream cheese, but my feeling is that would be too dense, and yogurt too wet. I believe you’d get a similar result from cottage cheese that is blended.

      • Nichola Files

        Thanks! Whipping these up for supper. ;)

    • Kelli

      Ricotta cheese is just a gallon of milk brought to a boil, then 1/4 cup of vinegar added to it. Stir, and turn it off, cover. Let it sit for 10 minutes, tYou should see greenish yellow clear whey, and white clotted curds. If not, add 2 T more vinegar and stir for a second. Then gently scoop out the ricotta curds. Or you can pour it into a sieve lined with a boiled handkerchief or boiled clean linen cloth. Let sit until it stops dripping the whey off. Add salt to taste in your bowl if you wish.. That’s ricotta cheese.

      • Its_Gwen

        Cool! That sounds easy enough…I’ll try it next time I get some skim milk on a good deal. :)

  • Emily

    Can cottage cheese be used instead of Ricotta? Thanks!

    • http://www.facebook.com/aleah.cronk Aleah Cronk

      I came to ask the same question but just noticed that she addressed this in her reply to Nichola’s question below. :)
      Hope this helps.

  • http://www.facebook.com/aleah.cronk Aleah Cronk

    Yum! :)
    I made these tonight with cottage cheese as I don’t have any ricotta & didn’t want to wait.

  • Kristi

    Would greek yogurt be something that might work in place of ricotta? I made my own and it’s fairly thick, almost cream-cheese like.

    • Its_Gwen

      Kristi, I haven’t tried it. If you try it, will you let me know how it turned out? I have some yogurt ‘cheese’ in the freezer that I made on accident. :) This may be a great use for it!

      • Edie

        I make it regularly with Greek yogurt and it turns out fine! I have even thinned it more with water or almond milk to make a more crepe like product.

  • http://twitter.com/stacymakescents Stacy

    These are delish, Gwen! :-) I made the whole family batch and had enough left over for a quick breakfast for the husband. Thanks!
    I used cottage cheese instead of ricotta (gotta pick up some ricotta) and I served with maple flavored Greek yogurt. Total win. Thanks!

    • Its_Gwen

      Yay! So glad you enjoyed them!

  • http://www.facebook.com/inpursuit.myquest InPursuit MyQuest

    Hi Gwen… I am looking forward to going through your recipes and printing them out. Everything looks so delish!

    • Its_Gwen

      Thank you! I hope to get more recipes up in the near future! Enjoy. :)

  • http://www.facebook.com/lisa.rushman Lisa Mattingly Rushman

    Hi Gwen! These look great! Have you ever tried to mix a bunch of the dry ingredients together to have on hand like a pancake mix? I am wondering if I double the dry ingredients for the family batch, how much I would need to measure out for each small batch that I wanted to make or divide in half for the whole family. Hope that makes sense. Can’t wait to try these!

    • Its_Gwen

      I love this idea! I’d do a test batch of just one serving of dry ingredients only, and see what size cup it fills…
      Then you’d make the ginormous batch and the size cup that you filled would be your measure for one batch. :) Does that make sense?

      • http://www.facebook.com/lisa.rushman Lisa Mattingly Rushman

        Thanks Gwen!

        • Brooke

          I would love to know this too!

  • JennyV

    I have made these twice with Greek yogurt instead of ricotta and LOVE them!!

    • Its_Gwen

      I’m so glad to know that Greek yogurt works well too!

  • Bridget Rene Welch

    I am lactose intolorent.I wonder if there is anything else you can use other than ricotta cheese…

    • Its_Gwen

      Hi Bridget,
      There is a Trim Healthy Mama Allergen Free Facebook group that would have great recipes that would be dairy free.

      • Sunny1968

        Thank you so much for this recipe. They are delicious, allow me to have sausage and eggs with them and remind me of buckwheat pancakes. Yum!

        • Its_Gwen

          You’re so very welcome! Happy to share what was shared with me. :)

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  • Fan

    Thanks for sharing. I made it with cottage cheese. It took forever to cook. When i finally ate it, it was still kind of wet/slimy in the middle. Is it normal?
    Btw, I tried the E version with oats flour. They taste and cook quickly like the normal pankes.

    • Its_Gwen

      I don’t use cottage cheese in mine, so I’m not sure. Maybe turn the heat up just a little?

      Has anyone else used cottage cheese with these?

      • Fan

        I made it again this morning w/ fat free ricotta ( what I have), not so finely ground flax meal ( prefer the texture), and spinach of chia seeds. it turned out great.! So yummy with non fat Greek yogurt+ h.m. strawberry jam on the side. thank u so much for sharing!

  • Aleah Cronk

    Yum! I made a few tweaks…
    I used cottage cheese (blended w/the eggs w/a hand blender) because I didn’t care for the texture w/the ricotta.
    1t pumpkin pie spice (instead of cin or nutmeg)
    1T Truvia
    1 spoon NOW pure stevia powder (equal to one 7 hole dash of NuStevia)
    Delicious! And I get fried eggs & sausage, too!
    Thanks Gwen! I sure appreciate all your help on my THM journey. :)

  • Veronica

    Would you happen to know the carb count for each pancake? Thanks!!

  • Jenny Bailey

    Thanks so much for this recipe! Printing it for my THM notebook right now.

  • Tamela

    I am so anxious to try this! I was wondering, would you happen to know the nutrition facts for the single recipe?

  • Stacy

    Just had these for breakfast. They were AMAZING!

    • Its_Gwen

      So glad you enjoyed them! :)

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  • Lynnette

    I like the taste but I find them maybe to be a little moist and eggy. Would I be able to add another Tbsp or two of flax meal?

  • tryit!

    Looks great! The only think I cant do is ricotta cheese cuz some family are lactose intolerant. Is there an alternate choice for us that cant have ricotta?

    • Its_Gwen

      Oh dear. I’m not sure. The dairy is the main ‘body’ of the recipe. Anyone else have any ideas for tryit?

  • Natalie Bowman Johnston

    Thanks so much for sharing! Your site is such a BLESSING to me! Such a wealth of information for a THM newbie! :D

    • Its_Gwen

      Thank you for your sweet words, Natalie! I’m happy to be on this journey to share with others!

  • Edie

    Works well as waffles too! :)

  • patricia

    Hi Gwen.
    I LOVE your site. Huge fan of THM as it has changed my life.
    I have lost all the weight I needed to lose (12 lbs) and now love the lifestyle.
    One quick question though:
    I am VERY allergic to flaxseed – causes HUGE and severe gastric issues – kind of like lactose intolerance (in fact, my doctor said flax allergies are way more common than most people think, but few people are aware of this as flaxseed has only recently become “mainstream”), so can almond flour be used instead of the golden flaxseed. Is there any other flaxseed substitute you recommend?
    Thank you soooo much,

    • Its_Gwen

      Hi Patricia,
      I do think you could sub almond flour here. You may also look at coconut flour as a great sub, but it’s got an unusual texture and you’d use less coconut flour and more liquid. I would probably look up a coconut flour pancake recipe that’s already done, and use that. :)

      • patricia

        Hi Gwen,
        Thank you so much for your reply.
        So, I used 2 1/2 tbs of almond flour (for the 3 pancakes) and they turned out DELICIOUS. I started off by using 2 but noticed the consistency of the batter was a bit watery. So, putting in an additional 1/2 tbs of almond flour did the trick! Also did your wonderful syrup recipe and used truvia instead of stevia and it is fantastic.
        Thank you so much for doing such an amazing job with your blog/site. I am an ardent follower!

        • Its_Gwen

          Thank you so much for sharing your successful tweaks, Patricia! Love it!

          So happy you’re enjoying what I share here. :)

  • Heather Graham

    Just finished eating the pancakes for the first time. Absolutely loved them; this was my third attempt at low carb pancakes and i had pretty much given up, except i had left over ricotta to be used….. this will become a regular addition to our weekend breakfasts – a nice change from the heavy protein breakfasts too :)

    • Its_Gwen

      Oh, HOORAY!

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  • Mel Brubacher

    Hi Gwen,
    Just wondering, about how much Now brand stevia would you use in the family size batch? I am never sure how much a “shake” is! :) Would I use a teaspoon for the family size recipe? Or more or less?

    • Its_Gwen

      Oh, a lot less than a teaspoon. Stevia is so hard to measure because it’s so concentrated. I’d start with a scant half of a 1/4 teaspoon (1/8th) and see if that hits it for you. Taste and adjust for what you like. :)

      The NOW is almost twice as fluffy as the old NuNaturals that I used to use.

      • Mel Brubacher

        Thanks a lot Gwen ! By the way, thanks for all the hard work that goes into your awesome website! I come here almost every day! :) Your recipes are to die for :)

        • Its_Gwen

          ♥ Thank you, Mel!

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  • Sarah Jane

    Hi Gwen,
    First of all…sorry to be commenting on an old post.
    I really would like to make some THM style pancakes but all the recipes I have seen need a nonstick pan (which I don’t have). Do you have any ideas about which recipes would work best in a normal frying pan?

    • Its_Gwen

      Hi Sarah Jane,
      I don’t have a non-stick pan. I just add a bit of oil to my cast iron skillet or griddle for these S pancakes. :)

  • Terry Hillman

    Instead of the flax flour could i use gluten free instead.

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  • Crystal

    Should my batter be really thick? And should they take a really long time to cook?