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Low Carb Pancakes

Low Carb Pancakes:

One of the simplest changes that yields the biggest results for many of our clients starts with the first meal of the day. Swapping out high carb/low fat favorites such as bagels and cereals with foods that are rich in protein and fat set the tone for a steady day. On a weekday that might involve eggs, avocados, or a coconut milk based chia pudding. When you have a little more time to spare, I highly recommend diving into this pancake recipe that will satisfy your craving for comfort food without the side effects of the typical sugar laden treat. Enjoy!


1 cup almond flour

1/4 cup coconut flour

1 tsp baking powder

5 eggs

1/3 cup whole milk (or milk sub)

3 tbsp avocado oil

1 tsp pure vanilla extract

dash of cinnamon

2-3 tbsp allulose (or sweetener of choice, this measure 1:1 with real sugar to give you an estimate)

1/4 tsp sea salt

Butter, ghee or avocado oil for cooking (I used butter)

optional add-ins (blueberries, banana, chocolate chips)


Add eggs to a mixing bowl and whisk, add remaining wet ingredients and mix well. Add dry ingredients and mix until smooth. Heat a skillet over medium/medium low. Grease pan and drop batter into circle on the pan. Let cook for 1-2 minutes and then flip. Top with your favorite additions, and enjoy!

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