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Low Carb Buttermilk Pancakes Recipe

Name: Low Carb Buttermilk Pancakes Recipe
Prep time: 10 minutes
Total time: 30 minutes
Yield: 4 servings

Prep Time

10 minutes

Total Time

30 minutes

Yield

servings

Ingredients

8 oz softened full-fat cream cheese
5 eggs
¼ cup buttermilk powder (for flavor and the flour effect)
¼ cup almond flour
2 tablespoons coconut flour
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon olive or canola oil

Nutrition Info Per Serving

Serving Size

2 pancake

Carbohydrates

Protein

Fat

Calories

393

Buttermilk pancakes bring a comforting touch to breakfast or brunch, especially when you're enjoying low-carb eating. With cream cheese and almond flour, these pancakes are both fluffy and satisfying, coming in at just 10 grams of carbs per serving. Whether it's a lazy weekend or a busy weekday morning, this recipe can fit seamlessly into your meal prep routine, offering a keto-friendly option that supports your health goals.

Instructions

Beat softened cream cheese to disperse and further soften.
Add eggs, one at a time, and beat into the cream cheese until the mixture is smooth.
Add the dry ingredients and beat until mixed.
Add the oil and incorporate well. You don’t need to overbeat the batter, just mix the ingredients and beat on low for less than one minute. The batter will begin to get airy from the baking powder, baking soda and buttermilk powder, as well as the yeast action.
Let the batter sit for about 5-10 minutes to rise. Stir if needed, as it will get a little bubbly.
Cook as you would make a regular pancake on a griddle. Don’t make the cakes bigger than about 5″ round as it makes them easier to flip.
Enjoy with softened butter or sugar-free syrup.

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