Low-Carb Pancakes

Tessa Ludwig
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Prep Time 15 mins
Cook Time 10 mins
Course Breakfast
Servings 8 pancakes
Calories 157 kcal




  • 4 eggs
  • 3 TBS half and half cream
  • 1 cup almond flour super fine
  • 2 scoops whey protein I use Xtend whey, vanilla
  • *2 scoops of Micro-ingredients triple fiber this is optional, can be purchased on Amazon
  • 1 TBS gluten free flour
  • 1 tsp baking powder


  • Preheat griddle to 300 degrees.
  • In a bowl beat 4 eggs with half and half.
  • In a medium-sized bowl whisk together finely ground almond flour, whey protein, triple fiber, gluten-free flour, and baking poweder.
  • Fold in egg mixture with the dry ingredients.
  • Using a 1/4 cup measuring cup, scoop up batter and place on griddle. Cook until the cooked side is golden brown. Flip and cook the other side.
  • Serve with a pat of butter and sugar-free syrup.


Serving: 1pancakeSodium: 218.4mgSugar: 0.9gFiber: 3gPotassium: 69.4mgCholesterol: 95mgCalories: 157kcalMonounsaturated Fat: 1.1gPolyunsaturated Fat: 0.5gSaturated Fat: 1.7gFat: 10.5gProtein: 9.5gCarbohydrates: 6.1g
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