The Best Low Carb Pancakes (from Cut the Wheat)
  • 1/4 tsp, xanthan or guar gum
  • 2/3 C almond flour
  • 1 1/2 T coconut flour
  • 3 T whey protein (I use and recommend Jay Robb)
  • 3/4 tsp. baking powder
  • 1/4 tsp. salt
  • Dash of cinnamon (if you like)2 oz. cream cheese
  • 2 eggs
  • 2 T – 1/4 C unsweetened almond, coconut, cashew or hemp milk
  • 1/4 tsp. apple cider vinegar
  • 3-4 drops stevia extract
  • 1/2 tsp. vanilla extract


1. 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.
2. In a separate container, use an immersion blender to make a thin batter from the eggs, cream cheese, vinegar, vanilla and stevia. Blend until totally smooth.
3. Pour the liquid batter into the dry ingredients and whisk well.
4. 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).
5. 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).
6. Flip over when sides of pancake are firm.
7. Transfer cooked pancakes to a paper towel. Top with butter and sugar free maple syrup or jelly, if desired.


An excellent “faux” recipe that does a fantastic job of satisfying my deep and abiding need for French Toast on occasion is this one, which I found years ago on Three Fat Chicks on a Diet:

Mock French Toastfrenchtoast

4 egg whites
1 egg
1 tsp. vanilla
1/4 cup riccotta cheese
dash cinnamon
1 packet of splenda
sugar free maple syrup

Mix all together in a bowl and beat with a fork
pour into pan like you would as if you were making pancakes
top with butter spray and syrup and ENJOY!!!

With my low(er)-carb life style (most days), I’ve increased the amount of fat I willingly and happily take in each day. So, in making this recipe today, versus when I found it seven or eight years ago, I might follow the original, or I might just use 3 whole eggs; I’m also using Stevia or erythtitol or Swerve for my sweetener, not Splenda. Additionally, I’ve found that if I don’t have ricotta on hand, cottage cheese will work okay. Coconut oil is probably what’s in my frying pan, to, not “butter spray” or any other cooking spray. Like I said, I don’t much worry about fats these days. I am still using my sugar-free syrups though!

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s