Low Carb Pancake Recipe

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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.

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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.

P1080881

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:

5.0 from 1 reviews
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!
Author:
Recipe type: Breakfast
Cuisine: Trim Healthy Mama
Serves: 1-4
Ingredients

  • 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
Instructions
  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.
Notes
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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Comments

Low Carb Pancake Recipe — 73 Comments

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

  2. 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…=)

    • 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.

    • 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.

  3. 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.

    • 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!

      • 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.

  4. 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!

  5. 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!

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  7. 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.

    • 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?

      • 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!

  8. 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. :)

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  10. 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?

  11. 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?

  12. 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,
    Patricia

    • 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. :)

      • 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!

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

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

  13. 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 :)

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  15. 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?

    • 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.

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  17. 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?
    Sarah

    • 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. :)

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    • The thicker the batter, the more time they will take to cook. Try adding a bit more almond milk to thin it down to the consistency you like.

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  24. We’ve had these twice now, and LOVE THEM! We choose to use almond meal instead of flax meal but WOW! We’ve been on THM for 5 months and this is the BEST recipe yet! ( We used 3 TBSP xylitol for sweetening for the 12-pancake recipe )

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