A low carb breakfast often consists of recipes with eggs. These are gluten-free and very protein-rich. However, these low carb pancakes get their fluffy mouthfeel by adding almond flour and coconut flour (note! no coconut grater!). In any case, you can put them on the table in no time and enjoy them during your low carb or keto diet.


2 eggs 100 ml

unsweetened almond milk

2 tablespoons zero carb sweetener, 

1 teaspoon vanilla extract

3 tablespoons almond flour

1 tablespoon coconut flour

1 tablespoon protein powder or whey protein

0.5 tsp tartaric baking powder


Beat the eggs with the almond milk, 1 tablespoon of the sweetener and vanilla extract. Mix the almond flour with the coconut flour, protein powder, baking powder and baking soda. Add the dry ingredients to the wet mix and mix well.

You can also use a blender for this, but at least leave the low carb pancake mixture for a few minutes, so that the soda can do its work. Meanwhile, heat some (coconut) oil in a frying pan over medium heat.

Spoon a heaping tablespoon of pancake batter into the pan and use the back of the spoon to spread evenly into a pancake circle. You get a total of 5 Low carb pancakes from this recipe, so you may need to bake it in 2 batches if it doesn't fit in the pan.

Wait a minute for the bottom to set and toss with a spatula. Then let it cook for another 1-2 minutes. Serve the low carb pancakes with the remaining tablespoon of low carb sweetener and, for example, a few walnuts or lowest carb fruit (think blueberries or strawberries)

Nutritional values

Serving Size: 2 Small pancakes

Calories: 344

Fat: 29.1

Carbs: 2.5

Protein: 17.2

Preparation time: 15

Cooking time: 10

Total time: 25 minutes

Servings: 2 pancake

Category: Lunch, Breakfast

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