Low Carb Classic Pancake Batter

Fluffy, golden, and irresistibly satisfying, this Low Carb Classic Pancake Batter is your go-to recipe for a guilt-free breakfast treat! Crafted with almond flour and cream cheese, these pancakes are not only low in carbs but also packed with flavor and a hint of natural sweetness, thanks to optional erythritol. With just 10 minutes of prep time, this batter whips up effortlessly into pancakes that cook to perfection—crispy edges and a tender, airy center. The use of simple low-carb pantry staples like eggs, vanilla extract, and a dash of baking powder ensures a smooth, pourable batter that’s ideal for flipping on a hot skillet. Serve these delectable pancakes adorned with sugar-free syrup, fresh berries, or a dollop of whipped cream for a breakfast that feels indulgent yet fits seamlessly into keto or low-carb lifestyles. Perfect for busy mornings or a leisurely weekend brunch!

Nutriscore Rating: 61/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 cup almond flour
• 2 ounces cream cheese
• 3 large eggs
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 tablespoon granulated erythritol (optional)
• 1 tablespoon butter or coconut oil (for cooking)

Directions

Step 1

In a large mixing bowl, combine the almond flour, baking powder, and granulated erythritol (if using). Stir well to ensure the baking powder is evenly distributed.

Step 2

In a separate bowl, use a hand mixer or whisk to beat the eggs until fully combined and slightly frothy.

Step 3

Add the cream cheese and vanilla extract to the eggs. Mix thoroughly until the cream cheese is completely incorporated and the mixture is smooth.

Step 4

Gradually add the wet ingredients to the dry ingredients, stirring continuously to combine until a smooth batter forms. The batter should be slightly thick but pourable.

Step 5

Preheat a non-stick skillet or griddle over medium heat and add butter or coconut oil.

Step 6

Once the skillet is hot, ladle about 1/4 cup of batter onto the skillet for each pancake. Use a spatula to gently spread the batter into a round shape if necessary.

Step 7

Cook the pancakes for 2-3 minutes or until bubbles begin to form on the surface and the edges appear set.

Step 8

Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes, or until both sides are golden brown.

Step 9

Remove from the skillet and repeat with the remaining batter, adding more butter or coconut oil as needed.

Step 10

Serve the pancakes warm with your favorite low-carb toppings such as butter, sugar-free syrup, or fresh berries.

Nutrition Facts

Serving size	(338.1g)

Amount per serving	% Daily Value*
Calories	1082.4

Total Fat 93.8g	0%
Saturated Fat 26.6g	0%
Polyunsaturated Fat 0.8g
Cholesterol 646.3mg	0%
Sodium 842.4mg	0%
Total Carbohydrate 40.0g	0%
Dietary Fiber 10.3g	0%
Total Sugars 6.6g
Protein 43.0g	0%

Vitamin D 132IU	0%
Calcium 348.3mg	0%
Iron 6.1mg	0%
Potassium 293.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.8%

Protein: 14.6%

Carbs: 13.6%