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Low Carb Pancakes
This recipe makes 6 small pancakes, or 4 large pancakes depending on how generously you ladle.

Macros per serving:
• 500 Calories
• 37g of Fat
• 38g of Protein
• 1g of Carbs
Servings Prep Time
2servings 10minutes
Cook Time
10minutes
Servings Prep Time
2servings 10minutes
Cook Time
10minutes
Ingredients
Dry Ingredients
Wet Ingredients
  • 2 eggs
  • 1/4 tsp vanilla extract
  • 4 tbsp unsalted butter (softened)
  • 1 tbsp heavy cream
  • 2 tbsp Belgian cookie syrup (optional)
Optional Fold Ins
  • 2 strips bacon
Instructions
  1. Combine all your dry ingredients and set aside.
  2. Combine all your wet ingredients. Make sure the butter you’re using is salted (or add some additional salt to the batter) and softened. Softened butter will melt as you’re cooking your pancakes and add more moisture.
  3. Make a well in the dry ingredients and pour your wet ingredients in. Mix with a spoon until the batter is just combined. The batter should be chunky! Do not over mix!
  4. At this point, you can add in any fold-ins you’d like. They can be berries, nuts, chocolate chips or, in our case, bacon! We cooked and chopped up 4 strips of bacon and added them to our pancake batter.
  5. Heat up a pan or a skillet with some oil (or bacon grease! It gave our pancake a crunchy outer shell without burning them). Use butter with caution as it tends to burn if let on the pan for too long. We recommend coconut oil.
  6. Use an ice cream scoop or a ¼ cup measuring spoon/cup to ladle pancake batter onto your pan.
  7. Let the pancake cook undisturbed until you see bubbles forming on the top. If the bubbles pop right away and are filled with surrounding batter, it’s too early to flip the pancake. Wait until the bubbles pop and the holes remain.
  8. Flip with a spatula in one swift motion and let the pancake cook on its second side for about a minute. Don’t overcook.
  9. Transfer to a plate and add a little butter to the top of each pancake.
  10. Serve stacked with a drizzle of sugar-free pancake syrup!
  11. Enjoy!