I know, you’ve been making cream cheese pancakes or almond flour pancakes already or you’ve tried several recipes and you’re really not all that impressed. And, if you do a Pinterest search, there are no fewer than upteen hundred low carb pancake recipes. I get it. We’ve all been there and done that. But…if you’ll just hear me out. These are different. Pull up a chair and blend up a BPC…there’s a little story that goes with these…
These were fluffy and sweet and a perfect low carb solution for those missing “real” pancakes.
Once upon a time there was a girl who loved pancakes. She loved their fluffiness–the spongy airiness that held the savory butter and thick maple syrup. She loved whipping up a batch for her kids and even used fruit to make funny pancake faces. She loved that her kids gobbled them up as fast as they came out of the pan, but she always waited until she had at least a warm stack of four (two a piece) before she called them to the table. And then one day the girl and her children, and her husband went low carb.
And the girl missed the fluffiness of the pancakes and making the silly pancake faces, but she was determined to succeed at a ketogenic diet. So she sought out low carb recipes and she whipped up cream cheese and almond flour and pulverized coconut and she was so hopeful that each recipe she tried would be the perfect substitute for the high carbage pancakes of her past. And each time she was a little disappointed, even when she whipped the egg whites and crushed the pork rinds. Those pancakes were okay, but she knew the texture wasn’t quite right.
One morning her kids asked for pancakes. They wanted the fluffy kind. The girl admitted that she could not make fluffy pancakes low carb. And the children, who were smarter than the girl, asked her why she didn’t use buttermilk. And on that day the girl remembered that the high carb pancakes of her past started with adding vinegar to milk to make buttermilk and maybe if she did that with heavy cream and used baking soda and….
and she made what she thought was an excellent recipe. Now….I’ll share that recipe with you because it is good, but just last Saturday that same girl was making a video to explain low carb recipe ingredients and she made up a new pancake recipe and she videotaped the whole thing! And it was really THE perfect low carb pancake recipe. Her picky husband said so himself. Her little carb monkey son asked her why she was eating “real” pancakes, and her finicky daughter ate the last of those she managed to refrigerate. What further evidence could you need to know that these are as close to the real deal high carbage version that you will ever make low carb?
Just add butter…..because ‘butter makes it better’!
Here’s the recipe along with the link to the YouTube video to walk you through the process. Let me know what you think after you try them! Perfect Pancake Video
Oh, and for what to eat with them? Try my low carb fruit sauce: https://youtu.be/HeMH49awBOM
Or add some peanut butter and sugar free jelly or eat them plain as I often do. You will love them any way!
- 1 cup heavy cream
- 2 tablespoons apple cider vinegar
- 1 cup finely ground almond flour
- 1/3 cup plus 2 tablespoons protein powder (whey, egg white, or pea protein work fine. use vanilla or unflavored)
- 1 tablespoon oat fiber (use 1 tablespoon coconut flour if you don’t have oat fiber)
- 4 tablespoons melted butter
- 1/2 cup full fat sour cream (or full fat Greek yogurt no sugars added)
- 2 eggs
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla
- 1/3 cup granulated sweetener (erythritol or xylitol are preferable)
- 10 drops liquid sweetener (adjust to your preferred sweetness by starting at 5 drops)
1/3 cup crushed pork rinds
First, add the vinegar to the heavy cream and set it aside to make “buttermilk”. In a large bowl or blender mix all ingredients except the buttermilk. Add the heavy cream and vinegar “buttermilk” last.
Fry batter on medium high heat in three inch diameter pancakes in your favorite oil such as butter, ghee, or coconut oil. Enjoy! These pancakes can be refrigerated and warmed in the toaster or in a pan. They also freeze well.
Categories: Recipes
They look AWESOME! Cant wait to give em a shot!
Let me know what you think! Folks who have used coconut flour instead of oat fiber have needed to reduce the liquid somewhat. I’d go with less butter to start.
Hi Kristie, I love your darling post. The way you presented your new pancake recipe was just perfect. I like you have made several attempts but was kinda disappointed because they were not the usual fluffy ones I used to make when I was not eating low carb. I basically, stopped trying. But today you give me hope. I am going to make sure and save this. Hey on another note why not add a Pinterest button so readers can save easily? Just a thought, I get most of my traffic from Pinterest. 😉 Hilda
Let me know what you think if you try these and yes, I’ve wanted to add a Pin button but can’t figure out how!!! Lol! I got into this hesitantly and am just learning as I go. Thanks for your kind words!
You basically have to get the pin from Pinterest. You can google how to on WordPress. Trust me I am learning as I go too. But last week I had a low carb pound cake that I pinned a year ago go viral. Guess who I have to thank for that? Good ole Pinterest. So why not share this tip with my blogger friends? Be well.
Awesome! Can I google how to get more hours in a day?! lol! I was able to add a “more” button that has Pinterest. I’ll definitely check into what you’ve suggested. There’s so much to learn between WordPress and Twitter and YouTube and Instagram and then maintain my page on FB and FB groups. This is really just a fun hobby for me, but I want to do the best job I can. Thanks so much for the tip!
😭😭😭 I hear you. Just enjoy the process and reach out for help. Janice Wald has a site called
http://Www.mostlyblogging.com that has site dedicated to helping bloggers. I love the things she is doing. Have a great weekend. I off to the mall to get my head out of the computer for few. 💐💞
Oo! Your pancakes actually look like they would taste yummy! I was never quite sure about the other recipes I ran into. As a pancake addict, I will save this recipe for when I can go on no longer!
Thank you for sharing!
Definitely try them!! And when you do, let me know what you think! 🙂
I sense a Sunday morning breakfast coming on! 😀
Just wanted to be clear on the recipe shown in the video. I don’t have protein powder, you said to use another egg. I don’t have pork rind dust or gelatin. Can I leave them out til I can get some?
So, if I don’t have protein powder, I can use an extra egg?? If I don’t have liquid sweetener, what can I do instead?? I only have Swerve and Splenda.
I would love to try this recipe but could you give me the carbohydrates and fiber for the complete recipe as it is written, and the approximate number of pancakes if made as the 4 inch ones in the video to calculate for the Keto diet. Thank you
Hi Kristy ; Just found you on You Tube..I`m sooo impressed..you are a sweetheart..can`t stop watching..On other sites I`m not sure of your last name ..more than one Kristy cooking Keto..Just bought two of the books you mentioned on youtube…Wheat Belly and The new Atkins..kinda afraid to eat all the high fat..I`m going to study the science as you did..Bless You..
I made these for the first time tonight and we love them! My son said this was the best pancake recipe I have ever made! Thanks!!
Holy moly..if you could see my kitchen😇I thought I followed it to the T but no they did not look like yours.😝 I finally stuck them in a cake pan and now baking the rest of the batter. Just too good of ingredients to waste.
Kristie,
I used your youtube recipe for the pancakes. They are sooo good. I think my kids thought they were the carby kind. They ate them all! Thank so very much!
Why don’t you have a print function on your recipes?
I’m not a professional and haven’t figured it out!
Just right click on the screen & choose print. ☺
Kristie – This morning I made your recipe for “Simple Keto Pancakes” from your Keto Living Day By Day cookbook, and frankly, they were AWFUL. So I logged onto your website to see if maybe the recipe got misprinted somehow. I was interested to see that your NEW recipe for pancakes is vastly different from the one in your cookbook. The ones I made tasted so strongly of baking soda that I was sure I had misread the recipe. I am a little gun-shy now about trying a new recipe with such expensive ingredients. 🙁
that’s odd! I’ve gotten great reviews on those pancakes. Did you measure correctly or perhaps add it twice?
Tried these this morning. I followed the recipe exactly using the coconut flour rather than the oat flour. I had a hard time flipping these so decided to pour the batter into a shallow parchment paper covered sheet pan. Popped them in my 425 degree preheated oven for 5-7 minutes. I used a pizza cutter to cut them into 4” wide squares. They were perfect! Yummo!!
How many carbs? How big is this pancake?
I just made these pancakes tonight to put in the freezer for those mornings when we don’t have time to fix something. They are absolutely amazing! They can be a little bit difficult to turn but if you use two spatulas want to hold it and kind of push it back and then the other one to flip it, I had absolutely no problem. Thanks so much, Kristie. You have really made it much easier to stay keto. Now, my husband my daughter my brother, sister-in-law and I are all doing the keto WOE.
So you have to use pork rinds AND almond flour or just one or the other?
One or the other.