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Low Carb Pancakes

Keto friendly, Paleo, and Dairy-Free, these low carb pancakes are sure to satisfy any craving for this classic weekend breakfast item!

Servings 2

Ingredients

  • 2 tbsp Paleo flour mix I used Bob's Red Mill
  • 1 cup almond flour Don't use almond meal, it's too grainy
  • 2 tbsp coconut flour
  • 1/4 c dairy-free cream cheese I used Kite Hill
  • 1 tsp baking powder
  • 4 eggs
  • 2 tsp stevia
  • 1/3 c almond or coconut milk
  • 1 tsp vanilla extract
  • Ghee or coconut oil for frying

Instructions

  1. In a large skillet, melt ghee over medium-low heat.

  2. Stir all pancake ingredients together in a large mixing bowl until smooth. If too thick, you can add a little more milk until you achieve desire consistency. Don't make it too thin though, or you'll have a hard time flipping these pancakes!

  3. Pour an 1/8 cup of batter into pan. Cook until lightly browned and flip over to cook the other side. Add more ghee to the pan in between each round of pancakes or they'll stick. Repeat until all batter is cooked. Top with desired toppings and serve warm. 

Recipe Notes

These pancakes do best if you make them silver dollar sized. Too big, and they're hard to flip!