FLUFFY LOW-CARB PANCAKES
FLUFFY LOW-CARB PANCAKES
Cloud-soft, melt-in-your-mouth pancakes without the sugar crash!
If you’ve been missing classic diner-style pancakes on a low-carb or diabetic-friendly lifestyle, get ready… because these Fluffy Low-Carb Pancakes are a total game changer. They’re thick, tender, golden, and taste like your favorite childhood stack — but with almost no carbs.
Perfect for Sunday breakfasts, brunch spreads, or anytime cravings hit. Top them with sugar-free syrup and a pat of butter, and you’ve got pure comfort on a plate. 🤤💛
⭐ Ingredients (Makes 8 medium pancakes)
- 1 cup almond flour
- 2 tbsp coconut flour
- 2 tsp baking powder
- 2 eggs
- 2 oz cream cheese (softened)
- ½ cup unsweetened almond milk (or more as needed)
- 1–2 tbsp sweetener (allulose, erythritol, or monk fruit)
- 1 tsp vanilla extract
- Pinch of salt
- Butter or coconut oil for cooking
🥄 Instructions
1. Make the batter
Blend or whisk together:
cream cheese, eggs, almond milk, sweetener, vanilla.
Add almond flour, coconut flour, baking powder, and salt.
Mix until smooth and thick — like traditional pancake batter.
2. Preheat the pan
Use low-medium heat.
These pancakes cook slower than wheat flour pancakes but get beautifully fluffy!
3. Pour & cook
Spoon batter onto the pan.
Cook until bubbles form on top and edges look set.
Flip and cook 1–2 minutes more until golden.
4. Serve warm
Top with sugar-free syrup, butter, berries, or whipped cream.
Enjoy the fluffiest, softest low-carb pancakes ever!
🧡 Tips for EXTRA fluffiness
✔ Don’t overmix the batter — keep it airy
✔ Let batter rest 2–3 minutes so the coconut flour hydrates
✔ Use fresh baking powder for maximum lift
✔ Cook low and slow for even browning
🔥 Nutrition Information (per pancake)
(Based on 8 pancakes using allulose)
- Calories: 105
- Fat: 8.7g
- Protein: 4.3g
- Total Carbs: 3.5g
- Fiber: 1.6g
- Net Carbs: 1.9g
