Vicky Abrams Vicky Abrams started Tasteaholics and So Nourished in 2015 with her husband, Rami, hoping to document all their low carb cooking adventures. She is an expert in the keto diet industry and is the author of the bestseller, Keto Diet for Dummies, and the Keto in Five cookbook series. In her spare time, Vicky volunteers to help animals get adopted using her acquired photography skills. She enjoys traveling, spending time outdoors and working with her hands.

Dr. Rosmy Barrios, MD 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.

High Protein, Low Carb Pancakes!

One day last week my body decided that I want pancakes. I had to create a recipe that resulted in the perfect, fluffy, high protein, low carb pancakes. This post is my success!

I never even liked pancakes to begin with. In the days before keto, I never ordered pancakes at diners, or ever thought highly of them. It’s just that my idea of a treat involved pounds of chocolate in all different forms. Pancakes to me were just round pieces of bread in a stack. They were delicious, but I never craved them as much as brownies or cookies.

Even so, for some reason beyond my understanding, I wanted pancakes. And badly. After looking through dozens of recipes for simple, low carb pancakes, there were a few decent ones but they were incredibly high in calories and required tons of ingredients. I wanted something simple and affordable that doesn’t involve using up a whole cup of almond flour- that stuff’s expensive.

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Protein pancakes sounded like a good contender. Unfortunately, the protein pancake recipes I’d been seeing were not looking so appetizing so I did what any desperate Tasteaholic would do in this situation- create my own low carb pancakes. It took a week and 4 official attempts at fluffy, moist, low carb, protein pancakes. It was a great week for us… eating pancakes infinitely more times than usual, and I finally got the right combination of ingredients! Here’s a sneak peek at the method, highly technical notes and all:

Protein Powder

It’s important to know which protein powder to use when baking. You can go the route of unflavored if you wish, but I like to purchase a big jug of Creamy Vanilla flavored Isopure Whey Protein Powder. It’s affordable considering the lack of additives and fillers many other brands use. The Creamy Vanilla flavor is 0 carb, full of protein and tastes great. The brand itself packs a lot of greatness into one scoop of the protein powder. It’s full of vitamins and minerals and I consider it one of the best supplements to my diet.

You can also try out casein protein powder (which is a similar protein found in milk). It’s a slower metabolizing protein and works very well as a thickener in recipes.

Recipe Notes

Not only did I discover the right combination of ingredients (for personal preference), I also fine-tuned my method of making the pancakes themselves. Here are some handy tips I can pass on:

Use Softened Butter

Use softened butter in the pancake batter instead of melted butter, or say coconut oil. This ensures extra moisture in the pancakes since the butter melts while cooking and remains inside the pancakes rather than seeping out. Cooking on the Right Fat

We tried these pancakes on several different fats including coconut oil, spray oil, butter and bacon grease. We wouldn’t recommend using butter as it tends to burn when left on the heat too long. Coconut oil and spray oil worked equally well in creating nice, uniformly brown pancakes. Our favorite oil for cooking pancakes was bacon grease! It made our pancakes extra crispy on the outside without browning them too much. Watch Your Heat

If your pan/griddle is too hot, your pancakes will burn before they’re properly cooked. If your pan is not hot enough your pancakes won’t be fluffy – the batter will spread to the edges of the pan and the pancake won’t brown properly. Try the pancakes on a medium flame and adjust from there. Do not Press the Pancake

Due to impatience the first time, I thought the pancake would cook faster if I pressed on it with the spatula after flipping it. I was wrong. Ended up with very tough and dry pancakes. Flipping Only When Ready

The pancakes should cook on their first side longer than the second side. A good way to tell when the pancakes are ready to be flipped is when the air bubbles that escape through the top are not refilled with surrounding batter. Using a wide spatula, wedge and wiggle it underneath and with one swift motion of the wrist, flip the pancake. When flipped, do not move it, let the pancake cook undisturbed. Moving the pancake around could rip the pancake. Drench in Butter and Syrup

No matter your diet, a pancake is lonely without butter and syrup. In our case, we used Kerrygold Salted Irish Butter and Walden Farms Calorie-free Pancake Syrup. The syrup tastes great and has 0 grams of carbs.

Want More Pancakes? Try These!

We would recommend these low carb pancakes to anyone- low carb diet or not! They’re delicious, fluffy, moist and flavorful. The addition of bacon added some savory notes to the pancakes. We’re excited to try this recipe with some added berries, nuts, chocolate chips, peanut butter and other add ins!

If you don’t have Belgian Cookie Speculoos Syrup (it’s a pretty specific ingredient) you can also use any kind of 0 carb sweetener in it’s place. The syrup is sweetened with Splenda, so the granulated version would work well in the pancakes. The taste of the Speculoos syrup mimics the pancake taste very well, but omitting it completely will still leave you with tasty pancakes.

Onto the Recipe!

Low Carb Pancakes Votes: 185

Rating: 4.69

You: Rate this recipe! Print Recipe 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

Serves 2 servings Prep Time 10 minutes Cook Time 10 minutes Serves 2 servings Prep Time 10 minutes Cook Time 10 minutes Low Carb Pancakes Votes: 185

Rating: 4.69

You: Rate this recipe! Print Recipe 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

Serves 2 servings Prep Time 10 minutes Cook Time 10 minutes Serves 2 servings Prep Time 10 minutes Cook Time 10 minutes Servings: servings Log this recipe with the FREE Total Keto Diet app! Ingredients Dry Ingredients 2 scoops vanilla protein powder (25g of protein per scoop)

2 tsp baking powder

1 pinch salt

1 tbsp coconut flour 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 Combine all your dry ingredients and set aside. 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. 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! 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. 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. Use an ice cream scoop or a ¼ cup measuring spoon/cup to ladle pancake batter onto your pan. 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. Flip with a spatula in one swift motion and let the pancake cook on its second side for about a minute. Don’t overcook. Transfer to a plate and add a little butter to the top of each pancake. Serve stacked with a drizzle of sugar-free pancake syrup! Enjoy! Tasteaholics, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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 keto 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.

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