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Low carb pancakes, outstanding!

zackly Mar 17, 2014 06:52 AM

I always get a kick when I read reviews of food substitutes for the real (carbohydrate) thing, like those fish smelling, slimy Asian tofu noodles, or any low carb pasta,watery spaghetti squash, diet soft drinks, cookies all are an acquired taste at best. When people rave about them I scratch my head and wonder do they just want to believe or do they have an agenda? It's like The Emperors New Clothes. Well today I tried something that deserved the hype, low carb pancakes made with almond meal/flour. They are fantastic & truly might choose them over regular white flour buttermilk pancakes in a blind taste test. They are that good! I paired them with Spring Tree brand sugar free maple syrup & butter and did not feel I was compromising a thing. I'm happy I found another low carb breakfast option to eggs. Breakfast has always meant carbs to me. Note: I added a half teaspoon baking powder for leavening to this simple recipe:

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  1. weezieduzzit RE: zackly Mar 17, 2014 07:09 AM

    You can also make pancakes with just eggs and cream cheese and use no flours of any kind at all (or just a T or 2.) Don't forget about Oopsie Rolls for a bread sub, too!

    1. fldhkybnva RE: zackly Mar 17, 2014 10:21 AM

      I'd just like to disagree with this statement "like those fish smelling, slimy Asian tofu noodles, or any low carb pasta,watery spaghetti squash, diet soft drinks, cookies all are an acquired taste at best."

      You can also use protein powder for low carb pancakes.

      1. Savour RE: zackly Mar 25, 2014 12:31 PM

        Ha! Given that my kids always request pancakes, and after my last attempt (coconut flour, ricotta, eggs) my husband said "Can't you just make REGULAR pancakes?" I might give these a try. I think the common theme in all my failures has been coconut flour.

        9 Replies
        1. re: Savour
          fldhkybnva RE: Savour Mar 25, 2014 12:38 PM

          I just bought some coconut flour to use in meatballs and was pondering it for pancakes instead of my usual mix of protein powder but from what I've read it just soaks up any and all moisture so I imagine a lot of extra liquid would be needed.

          1. re: fldhkybnva
            Savour RE: fldhkybnva Mar 25, 2014 01:06 PM

            Yes. Coconut flour makes things very very dry. I did make a cake this weekend with equal parts coconut and almond flour, eggs, a little cream and truvia, and it was pretty good and light.

          2. re: Savour
            kathryn RE: Savour May 3, 2014 03:18 PM

            Huh, I use this recipe and Coconut Secret coconut flour and my husband loves them. Sometimes I also use maple extract in lieu of vanilla extract.

            1. re: kathryn
              zackly RE: kathryn May 3, 2014 08:24 PM

              Thanks! I was going to make the Almond flour version for breakfast tomorrow but I'll try these instead.

              1. re: zackly
                kathryn RE: zackly May 3, 2014 08:33 PM

                They're very delicate and often I skimp on the almond milk to make them easier to flip. Or add another tablespoon of coconut flour as needed. I wouldn't add any toppings, either. Blueberries can make them heavy.

                1. re: kathryn
                  zackly RE: kathryn May 4, 2014 05:40 AM

                  I made them earlier & they were excellent! The batter was so thin that I added about 1/4 cup of almond flour. I see you do something similar with extra coconut flour. The next time I'm going to make a hybrid from the two flours or maybe also add cashew flour. I did not get much leavening though like the one pictured in the recipe. Mine were closer to a crepe than a true pancake. Do you have similar results? Maybe I will double the baking powder next time? Thanks for the recipe. My wife also loved them and I'm ashamed to say I ate six.

                  1. re: zackly
                    kathryn RE: zackly May 4, 2014 06:05 AM

                    What brand coconut flour? I get runny pancakes when I use Bob's. It could also be old baking powder.

                    Sometimes I use only half a cup of almond milk, too.

                    1. re: kathryn
                      zackly RE: kathryn May 4, 2014 06:13 AM

                      This is Bob's also. Baking powder is from a recently opened can. Do your pancakes rise up? Mine did only slightly.

                      1. re: zackly
                        kathryn RE: zackly May 4, 2014 07:12 AM

                        Based upon my experience with Bob's almond flour and Bob's coconut flour, and multiple recipes failing, I've given up on Bob's.

                        Here's a pic of my pancakes, made into Faux McGriddles:

          3. dinaofdoom RE: zackly Mar 26, 2014 04:47 PM

            recently made low carb pancakes with cream cheese and eggs (and spices) and they are GREAT! i was getting so sick of frittata type stuff for breakfast.

            i under-cooked them a bit so i could heat them up in a pan each weekday morning before going into the office. did the same with bacon and cook that first so the residual grease helps with the pancakes.

            1. mcf RE: zackly Apr 1, 2014 11:54 AM

              If you buy natural maple extract and add it to your sf syrup, it tastes much more like the real thing. :-)

              3 Replies
              1. re: mcf
                lynnlato RE: mcf Apr 20, 2014 06:33 AM

                I saw this and did it - big difference. What a great tip!

                1. re: lynnlato
                  mcf RE: lynnlato Apr 20, 2014 06:35 AM

                  Isn't it amazing how close it comes? WTF don't the manufacturers do it?

                  1. re: mcf
                    lynnlato RE: mcf Apr 22, 2014 04:58 AM

                    It's wacky! And I thought the same about the manufacturers - why the hell don't they do the same??? It's beyond me.

              2. s
                Sherri RE: zackly Apr 17, 2014 03:49 PM

                I followed the printed recipe to a "T". They were handsome but tasted like eating sponge. In other words, there was no "there" there. They were saved by some fresh buttery strawberry sauce I'd made, but neither of us cared much for these. What's the secret to making the pancakes garnering all the raves?

                3 Replies
                1. re: Sherri
                  mcf RE: Sherri Apr 17, 2014 05:20 PM

                  I haven't made them, but when I made any kind of pancakes, I always liked to add vanilla to the mixture along with sweetener. Not a cloying amount. Do you think the texture was that bad, or was it just tasteless?

                  I know a lot of low carbers add protein powder, but IMO, that's far from a flavor enhancer.

                  I see a comment following the recipe about letting the batter rest for 15 minutes before cooking to improve texture.

                  1. re: Sherri
                    Ttrockwood RE: Sherri Apr 17, 2014 05:48 PM

                    Have you ever made or eaten low carb pancakes or recipes made from almond flour before?
                    They are very different from "regular" pancakes.....
                    Also check how much of the baking powder you added- if it was too much the may have become too airy and fluffy for your taste.

                    1. re: Ttrockwood
                      Sherri RE: Ttrockwood Apr 20, 2014 12:31 PM

                      There's zero baking powder in this recipe so that wasn't the culprit. They weren't 'bad' simply flavorless. I'll try the addition of vanilla next time around. After reading all the rave reviews, we were disappointed with these that's all, but it won't stop us from trying.

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