Low Carb Paleo Pancakes

We all love eggs for breakfast as it is the safest and most satiating option on a paleo diet, but something different is always welcomed, especially on the weekends. Have you ever made low-carb pancakes for breakfast, expecting to dig into a soft and fluffy stack, only to be disappointed by its dry and crumbly texture? Well, this Keto pancake recipe will win your heart with its fluffiness and rich flavor. These pancakes are one of the easiest paleo recipes you can prepare in under 15-minutes. They are perfect for family weekend breakfasts and brunches. This recipe makes two servings, but you can easily double or triple it to feed more people.

Can you substitute almond flour for coconut flour?

We don’t recommend substituting the almond flour with coconut flour in this recipe. While there are many coconut flour pancake recipes on the internet, we don’t recommend them because coconut flour results in dry pancakes. But if that’s what you want, go for it. For similar results, you can substitute the almond flour for superfine walnut flour or sunflower seed flour.

What can you substitute to make the recipe vegan-friendly?

The only non-vegan ingredient in this recipe is the eggs. You can substitute them with chia or flax eggs. For each egg, use 1 ground chia/flax seeds and 2 tbsp water. Let them sit for 15 minutes until thick and gelled Make sure you adjust the macros accordingly.

Is this recipe gluten-free?

YES! These paleo pancakes are made using superfine almond flour, which is naturally gluten-free. This recipe has no wheat nor grains, so it is 100% gluten-free and celiac friendly.

What variations can you make on these easy low-carb pancakes?

Feel free to throw some blueberries, strawberries, or raspberries in. Paleo-friendly dark chocolate chips will also taste incredible in these pancakes if that's what you desire. You can also add chopped hazelnuts, almonds, or walnuts for a surprising crunch.

What can you top your low-carb pancakes with?

Since this recipe is low-carb and paleo, toppings can be tricky. You can’t use any natural or flavored syrups, nor can you use butter. You can top it off with coconut yogurt, though, and some coconut chips. If you prefer sweet toppings, mix a few pure stevia drops into the coconut yogurt before adding it to your stack.

What is cream of tartar?

Cream of tartar is the powdered form of tartaric acid, and it is an organic acid found naturally in many plants. Amongst other uses, this component is used as a leavening agent when combined with baking soda. This component is paleo-friendly, but if you don’t have some on hand, A suitable replacement in baking is 1 teaspoon of vinegar or lemon juice for every 1/2 teaspoon of cream of tartar.

Net Carbs

7.6 g
Fiber

7 g
Total Carbs

14.7 g
Protein

15.9 g
Fats

43 g

495 cals

Quantity

Serving Size

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Raw egg

2 medium
Coconut milk

3 tbsp
Coconut Cream Yoghurt

4 tbsp
Vanilla extract

1 tsp
Almond flour

0.75 cup
Erythritol Granulated

2 tbsp
Baking soda

0.25 tsp
Cream of tartar

0.5 tsp
Salt

0.13 tsp
Butter oil

2 tsp
Coconut Chips, Unsweetened

1 tbsp

Step 1

To a large bowl, add the almond flour, sweetener, baking soda, cream of tartar, and salt. Whisk until combined. In another bowl, whisk together the eggs, coconut milk, 2 tbsp coconut yogurt, and vanilla extract.
Step 2

Add the wet ingredients to the dry and whisk to combine. The batter should be thick, not runny. Place a nonstick pan over medium-low heat and add 1 tsp of ghee.
Step 3

For each pancake, add 2 tbsp of batter to the pan. You can cook 3-4 pancakes at a time, depending on your pan’s size. Cook for 30 seconds until the edges are golden, then flip and cook for another 10 seconds. Add another teaspoon of ghee, and repeat until you have 6-8 pancakes.
Step 4

Divide the pancakes into 2 plates and stack them up. Top each stack with 1 tablespoon of coconut yogurt and a sprinkle of coconut chips. Serve immediately.