I won’t let anything stand between me and a stack of pancakes – not even a low-carb diet. While traditional flour can quickly sabotage your efforts to cut carbs, this recipe substitutes almond and coconut flour for a decidedly light and fluffy batter. But those aren’t the only secret ingredients.
Just like any other pancake recipe, this one has both dry and wet ingredients – and it’s in that second half of the equation that you’ll add some cream cheese. It brings just a bit of fat to the batter for a truly decadent cake. Trust me when I say you won’t regret it.
Of course, when you’re following a low-carb diet, you also have to be mindful of sweeteners. There are a number of diet-friendly sweeteners out there, but I prefer monk fruit here. It has the least bitter aftertaste and even a slightly maple flavour, which complements the pancakes well.
If you’ve never made your own pancake batter before, listen closely to these next two tips. First, never overmix. As soon as the dry ingredients combine with the wet ingredients, stop whisking immediately. The batter should still be a bit lumpy. Secondly, don’t flip the pancakes over until the side that’s facing up is covered in air bubbles. Any sooner and you’ll have a mess on your hands.
Now that we’re all pancake-making experts, it’s time to get cooking! Serve these pancakes with your favourite low-carb toppings, like sugar-free syrup, chopped nuts, and berries.
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1 1/2 teaspoons baking powder
- 1/2 cup full-fat milk of choice
- 2 eggs
- 3 ounces cream cheese, softened
- 2 tablespoons monk fruit
- 1/2 tablespoon vanilla extract
- Nonstick oil spray
- In a bowl, add the almond flour, coconut flour, baking powder, and a pinch of salt. Use a whisk to mix together. Set aside.
- In another bowl, add the milk, eggs, cream cheese, monk fruit, and vanilla extract. Whisk together until combined.
- Add the wet ingredients into the dry. Whisk just until a thick batter comes together. Do not overmix. Let sit for 10 minutes.
- Preheat a pancake pan over medium-low heat. Spray with nonstick oil.
- Pour enough batter to achieve desired pancake size. Once bubbles form on the top, they’re ready to flip. This will be about three to four minutes on each side.
- Serve with healthy toppings like sugar-free syrup, chopped nuts, and berries.
- Breakfast/Brunch, Pancakes/Waffles
- 12 mini pancakes
- Prep Time
- 15 minutes
- Cook Time
- 10 minutes
- Total Time
- 24 minutes, 59 seconds