Quick Low Carb Blender Pancakes for Any Day of the Week!
Every now and then we get a craving for pancakes. Who can resist their light delicate texture paired with butter and syrup? We give in to our cravings pretty frequently since whipping up a batch of low carb pancakes is always fun and rewarding. Though we have to admit, while our Best Pancake recipe is the best one we’ve ever tried, it does take a bit longer to prepare! It’s perfect for Sunday mornings when you’ve got all the time in the world, but some days, you might want something simpler.
This is the easy pancakes recipe for you!
We adapted this recipe from Melissa at IBreatheImHungry and added some salt (we love salty foods!) and protein powder. We like the texture the protein powder gives these pancakes. It gives them more volume, helps them rise and adds more macronutrients! Isopure makes a great low carb protein powder (their vanilla flavor is 0 carb, actually) but you can use any low carb protein powder. If you’ve got casein, instead of whey protein, that may actually work better for these quick pancakes as it’s much thicker and better for baking.
4-Week Keto Meal Plan
- 4 Weeks of Delicious Keto Recipes!
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We try to eat 1 gram of protein per pound of lean body weight and we calculated that using our Keto Calculator – how much protein should you be eating?
And of course, we topped off our easy blender pancakes with a nice chunk of butter and a generous drizzle of Walden Farms Pancake Syrup.
Here’s our simple recipe for pancakes!
| Servings: serving |
- Combine your cream cheese, eggs, protein, cinnamon and salt into a blender or a Nutribullet. Blend for about 10 seconds and then let it rest.
- Set a small pan to heat up over medium heat while the batter is resting.
- Pour out about 1/4 of the batter slowly into your hot pan and let it cook undisturbed.
- Once you see bubbles on the surface that aren't filled up with surrounding batter, slide a spatula underneath and flip.
- Cook the other side of the pancakes for only about 15 seconds.
- Do this with the remaining batter and serve with butter and a drizzle of sugar free maple syrup!
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb breakfast recipes to learn to make more delicious and healthy meals!
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Breakfast in Five Cookbook!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Breakfast in Five – 30 low carb breakfast recipes all using just 5 ingredients and 5 net carbs or fewer!
Enjoy fluffy waffles and pancakes, sweet and savory muffins, porridge, omelettes and much more every day of the month.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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Very tasty dish. It makes me want to experiment with the chocolate isopure for some variety. These cakes came out very thin for me, probably half the thickness that I would expect from a normal pancake-but they were insanely tasty. I plowed through a batch in no-time at all, then made 4 more batches for heat-and-eat breakfasts during the work week.
I understand that the nutrients are per serving and that’s all the batter but how are you measuring the batter when poured into the skillet. How do I divide it to per pancake?
Hey Jennie, I’m not totally sure what you mean. The recipe says to pour 1/4 of the batter at a time (eyeballing it usually works just fine, but feel free to use a more exact method like measuring cups), meaning it makes 4 large pancakes. If you’d like to know the macros per pancake, simply divide the total macros by the number of pancakes you’ve made – as you can make as many or as few as you like using the batter. I hope that answered your question!
This recipe is amazing!! Thanks so much!
Hi Vicky
I was wondering why you choose Isopure, I’m still looking for a good low carb powder, what about the Keto powders?
thanks
Isopure is a low carb (and tasty) protein powder! You can find their 0 carb protein powder here: http://amzn.to/2qkvzqc
What is considered a serving? The entire batch? Thanks in advance
Yes, this recipe’s nutrition is based on the entire batch. Enjoy!
Hi! Is the protein powder necessary? Can a different one be used?
We’ve read it’s not super necessary but we like the addition of it. We use Isopure vanilla, but any low carb protein powder should work. Quest makes some good ones!
I love how easy and simple these pancakes are to make! Plus Im obsessed with Isopure protein!
Hey Bethany, they’re simple enough to make every day!