If you’re looking for a fast, healthy, and super easy low carb breakfast… These No Carb Pancakes are the BEST!
Several years ago, when I had to cut back on the carbs due to health issues, I thought pancakes were going to be a sad distant memory. LUCKILY after tons of trial and error, I discovered these No Carb Pancakes! 😊
I’ve been a pancake lover from waaaaaaay back. It was the very first thing I learned to cook when I was 8. Needless to say, I am VERY picky about my pancakes.
I heard about low carb and no carb pancakes, and I thought “Surely those must taste like crap!” I tried recipe after recipe. I tried some with protein powder, others with stevia, and a few with gluten free flour and sure enough, they did all taste horrible.
Until FINALLY, I got back to basics, cut the fluff and settled on this recipe. YUMMMM!!!
How to Make No Carb Pancakes
- In a blender, blend 4 ounces cream cheese (room temp.) and 4 eggs on the highest setting until they are completely incorporated.
- Add 1 teaspoon sugar substitute (I like Truvia) and 1 teaspoon vanilla extract and blitz on high for 2 seconds.
- Let batter rest of 5 minutes.
- While batter is resting, heat a skillet over med/high heat.
- Add 1 teaspoon vegetable oil to pan and wipe excess oil off with paper towel.
- Pour batter into hot pan. When bubbles form and the edges turn slightly brown, flip and cook until brown on the other side.
These pancakes are thin and have a great springy bite to them. Use your favorite low/no carb syrup, plenty of butter and enjoy!
4 Things to LOVE about No Carb Keto Pancakes
- With only 4 ingredients, this recipe is incredibly easy to make
- Prep time is super fast. The batter is ready to go mere minutes with a the blender!
- Total carbs = 0 & Net carbs = 0
- They’re nut free, grain free, sugar free & gluten free.
2 Things these pancakes are NOT
- These are NOT super fluffy pancakes. They’re thicker than crepes and they have a really good bite to them, but they are not thick & fluffy.
- They are NOT low fat.
Our tribe is a tribe of pancake lovers. My husband, Jerry, is a traditionalist. He likes them plain with maple syrup.
Alexandria kicks them up a notch by adding vanilla and cinnamon to her batter and adds warm syrup on top.
Brianna likes them just like her dad. Plain with maple syrup and as thin as you can get them.
Carver is a toss-in-the-kitchen-sink-throw-caution-to-the-wind pancake lover.
His ultimate favorite pancake would have berries, chocolate chips, whip cream, chocolate sauce, caramel sauce, toasted pecans, ice cream, and a cherry on top. Umm, yeah, can you say pancake sundae?
Until I started making no carb pancakes, I had to watch my family enjoy their stacks of joy while I quietly pined away for golden hotcakes. (Don’t start crying for me, I eat bacon by the pound.)
Even if you’re not on a keto diet or cutting back on carbs, these are a delicious alternative to thick doughy pancakes. They remind me a lot of the Swedish pancakes I had growing up as a kid.
We’d smear them with jam & butter, roll them up and eat them as if we were munching on cigars. Lol
Like crepes, these cream cheese hotcakes freeze really well. They only need 10-15 seconds in the microwave to come back to life! So make a bunch and freeze some for a tasty snack or quick breakfast.
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3 Great 0 Carb Syrups for Pancakes
When I first started cutting back on carbs, I had to hold the syrup until I found this syrup in 3 flavors. Choc Zero makes a fine syrup! The chocolate and caramel are great over ice cream and in coffee too.
For me, the perfect pancake has to have gobs of melting butter and syrup. Emphasis on the melting butter. There’s something utterly decedent about a mouthful of warm semi melted butter.
It’s as if you’ve captured something magical in its fleeting twilight moment. You hold it. You savor it. Then, it’s gone… until the next bite.
I’m kinda ashamed it’s taken me this long to get on the No Carb Pancakes bandwagon because they are beyond easy to make… if you have a blender on hand.
If you don’t have a blender, and you choose to do this with a whisk, you’ll get in a good forearm/bicep/wrist workout. Let’s face it, it’d be easier to whip egg whites into a meringue with chopsticks.
Fluffy LOW Carb Pancake (Variation)
If you’re pancake craving will just not be satisfied without fluffy flapjacks on the plate, don’t worry. I’ve rewritten the recipe below with the alterations that will make them PUFFY in bold.
- In a blender, blend 4 ounces cream cheese (room temp.) and 4 eggs on the highest setting until they are completely incorporated.
- Then add 1/2 cup almond flour or almond meal, 2 tablespoons coconut flour, 1/2 teaspoon baking powder and 1/4 cup milk (almond milk works great in this recipe)
- Add 1 teaspoon sugar substitute and 1 teaspoon vanilla extract and blitz on high until completely smooth.
- Let batter rest of 5 minutes.
- While batter is resting, heat a skillet over medium heat.
- Add 1 teaspoon vegetable oil to pan and wipe excess oil off with paper towel.
- Pour batter into hot pan. When bubbles form and the edges turn slightly brown, flip and cook until brown on the other side.
More Low Carb recipes for a Keto Breakfast
Here’s a few more ideas for breakfast and brunch. Most of these are either very low carb or don’t have any at all. Enjoy!
- Breakfast Casserole
- Foolproof Poached Eggs (in 5 minutes)
- 1 Minute Hollandaise Sauce (for your poached eggs!)
- Low Carb Bagels
- No Carb Egg Muffins
- Frittatas
No Carb Pancakes
Ingredients
- 4 oz cream cheese original
- 4 eggs
- 1 packet Truvia optional
- 1 teaspoon vanilla
Equipment
- blender
- skillet and spatula
- Pam or non stick spray
Instructions
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Put all ingredients into the blender. Blitz until smooth. Let rest of 5 minutes.
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Pour batter into hot greased (Pam) skillet. Cook for 2 minutes or until the bottom is golden. Flip and cook for 1-2 minutes on the other side.
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Serve with whip cream, butter, berries or sugar free syrup of your choice.
Recipe Notes
This recipe is so low carb (less than 1g carb per pancake), it might as well be a ZERO carb recipe. Enjoy!
