If I were on a low carb diet, I would probably eat these low carb pancakes with coconut flour every day. Because most of the typical low carb breakfasts I can think of consist of either a) lots of eggs, b) sausage, bacon, meat, or c) special cereal with soy flakes, none really turn me on.

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Taste and Occasion
Ingredients
How to make the Low Carb Pancakes
Top Tip
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Variations
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Taste and Occasion

I thought to myself: "Breakfast with few carbohydrates must go differently!" and created this low carb pancake recipe without flour and sugar. The pancakes are also suitable for humans with gluten intolerance and celiac disease. If I had known how exhausting the development of this recipe would be, I probably would not have started 😉 .

I had a lot (too much) planned: a low carb pancake recipe without banana, without masses of eggs and of course without ready mix, which is now often available for purchase in supermarkets. I take the result in advance: My low carb pancakes with protein powder taste different than "normal" and can't be really compared to them. But if you like chocolate cake batter, don't want to eat a lot of carbohydrates and want to have a huge portion of protein instead, you should definitely try these pancakes with coconut flour and almonds!

Ingredients

Recipe Recommendation

Classic Scottish Shortbread

This easy Scottish shortbread is made with a sandy mixture and traditionally cut into oblong strips, known as "shortbread fingers."

They're moist and naturally chocolatey; inside, these low carb pancakes remain soft and a bit "soggy" (I love that!). Plus: You theoretically have a delicious, quick breakfast to go with them that doesn't involve hard-boiled eggs 😉 . Because the pancakes should be flourless, I first use a small amount of coconut flour as a foundation. But attention: Baking with coconut flour is complicated.

In my first attempt, I followed a bloggers recipe, which I do not link here for safety's sake… It consisted mainly of coconut flour, egg whites, milk and fruit puree. Sounds healthy. Tasted also okay. But: The consistency was a disaster. Everything crumbled, nothing stayed together, forming an actual pancake out of the "dough" was impossible. Another attempt and another and this self-developed recipe later the realization: Almond flour is also not the gamechanger. You need ground almonds! They are low in carbohydrates, but their (good) fat guarantees moistness.

Long story short, my recipe experiments had a happy ending. The low carb pancakes are primarily made with almonds and protein powder, some coconut flour and Greek yogurt. Simply delicious!

How to make the Low Carb Pancakes

The preparation of my low carb pancakes is reaaaaally easy and super quick: First of all, mix all the dry ingredients together. Secondly, beat the eggs and add them to the yogurt. Then - when the dough is very firm - stir in one tablespoon of milk. Basically, the dough remains compact and does not become liquid! All you need to do then is to form small pancakes from the dough with your hands. In the end, heat coconut oil in a frying pan and fry the pancakes one after the other over high heat.

Top Tip

The dough is not runny like regular pancakes but rather compact. So you'll have to shape the gluten-free pancakes by hand if you want them pretty and round. A good pan with high-quality hot oil, such as coconut oil, is also recommended.

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