4-Ingredient Low Carb Pancakes

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Made without flour, these 4-Ingredient Low-Carb Pancakes are the fluffiest pancake recipe you’ll ever make! Gluten-free, grain-free, and dairy-free, these no-flour pancakes will leave you feeling full and satisfied. Serve them for breakfast, brunch, or brinner!

overhead image of a stack of 4-ingredient paleo pancakes topped with chocolate chips with a fork taking a bite out

Easy Peasy Pancakes!

If you’ve been around a while, it’ll come as no surprise that I am very experienced in the art of pancake making. I mean, with recipes like Sheet Pan Chocolate Protein Pancakes, Blueberry Vegan Protein Pancakes, and even Raspberry Chocolate Chip Pancake Bread, I’m pretty sure I’ve tried out every variation there is to make. However, these low-carb pancakes have to be the easiest pancakes I’ve ever created! I even surprised myself!

Low-Carb Pancakes Do Exist!

Not your typical pancake recipe, these low-carb pancakes come together with just 4 ingredients and no grains. However, they’re just as fluffy as traditional pancakes and contain none of the carbs or sugar. In fact, 2 of these low-carb pancakes only have 12 grams of carbs!

Ingredients You’ll Need

Below is an overview of the ingredients and instructions for these pancakes. Please be sure to scroll down to the recipe card below for the complete details and nutrition information indicating fiber, carbohydrates, sodium, calcium, etc.!

glass bowl with peanut butter, chia seeds, eggs, and baking powder to make low carb pancakes

Nut Butter – Any nut or seed butter such as sunflower seed butter, cashew butter, or even peanut butter tastes great. Just make sure it’s creamy! Otherwise, your pancakes will be lumpy.
Eggs – Eggs form the structure of these low-carb pancakes without the need for flour or other ingredients. Plus, they give it a boost of protein, healthy fats, and nutrients!
Baking Powder – Baking powder is the key to creating the fluffiest pancakes ever.
Flax Meal or Psyllium Powder – Feel free to use either flax meal (ground flaxseed) or psyllium powder. Both work great and help hold the pancakes together and add omega fatty acids!
Optional – Add chia seeds to increase the plant protein.

Baking Tip: To boost the protein content of your pancakes, try adding in a scoop of collagen or protein powder! The batter will become thicker. So, you may need to thin it out with water or non-dairy milk.

How to making Fluffy Low-Carb Pancakes

If you’ve ever had flourless desserts or bread, you may have noticed that they tend to be a little denser and a bit heavier than traditional baked goods. This is because gluten adds structure to whatever it is used in, and in the case of pancakes, it helps them rise.

So, how do you make something that is normally dense turn fluffy? Simple. You add AIR! By incorporating air into the batter of these low-carb pancakes, you end up with a light, fluffy, delicious breakfast with none of the gluten!

Step by Step Recipe Video:

4-Ingredient Low Carb Pancakes

Watch this video on YouTube

Tips and tricks:

Use a HOT Pan. The batter for this paleo pancake recipe is pretty thin. So, you want the pan to be hot and ready in order for them to set quickly. Otherwise, the batter will spread out, and your pancakes will be crepe-like.

Chickpea Pancake batter being poured out.

Grease the Pan. Use butter or non-stick coconut oil spray to lightly grease the pan to prevent your pancakes from sticking.
Use a Hand-Held Blender. This is the secret my friend Abbie taught me all those years ago, and I haven’t looked back since! It ensures that all of the ingredients are mixed evenly and creates the smoothest batter ever in less than a minute!

a woman using an immersion blender to blend low carb pancake batter

using metal measuring cup to scoop pancake batter from a bowl

Use a Cookie Scoop or measuring cup. For even-sized pancakes, scoop the batter with a cookie scoop or measuring cup! Using a cookie scoop helps create a rounder pancake shape.
Wait for the Bubbles. You’ll know your pancakes are ready to flip when you see the edges begin to brown and bubbles begin to form in the center.

Team-Tested Tip: Wondering if you can make waffles instead? You definitely can! We tried it out, and this paleo pancake recipe works just as well for waffles! Just whip up the batter, heat and grease your waffle iron, add the batter, and cook for a few minutes or until your waffle is cooked through.

Storage Tips

This paleo pancake recipe is one of my go-to meal prep recipes! I mean, they’re fast, nourishing, and just as good when they’re reheated later! Does it get any better than that? Pretty sure the answer is no!

How to store: Place your pancakes in an airtight container or sealable bag in the fridge for up to 3 days.

How to freeze: Let your pancakes cool and come to room temperature. Then, wrap them in tin foil, place them in a sealable bag, or store them in an airtight container in the freezer for up to 3 months.

Pro Tip: To prevent them from sticking together, place a piece of parchment paper between each pancake before storing them in the freezer.

How to Reheat

Before you reheat your low-carb pancakes, be sure to thaw them in the fridge overnight! Then, reheat them using one of the following methods:

Oven or Toaster Oven: Preheat the oven or toaster oven to 350° F, and heat your pancakes for a couple of minutes or until they are warmed through.
Toaster: Set the temperature to a low setting.
Microwave: If you’re in a hurry, zap your low-carb pancakes in the microwave for 15-20 seconds. Just make sure to remove any foil!

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Common Questions

Can I prepare the batter in advance?

Yes. However, if you do, I recommend leaving out the flax until you are ready to cook your pancakes. Otherwise, the batter will become too thick!

Can I add extra ingredients?

Of course! I love adding in chia seeds for even more omegas and plant protein. However, if you want to get a little crazy, try including add-ins like dark chocolate chips, nuts, or berries!

What’s the difference between paleo & low-carb pancakes?

Paleo Diet: A way of eating that involves consuming foods similar to those that would have been eaten during the Paleolithic Era. This includes lean meats, fish, fruits, vegetables, nuts, and seeds otherwise recognized as foods that could have been consumed by way of hunting and gathering. As a result, it limits items that emerged later such as dairy products, legumes, and grains. (Source)

Low–Carb Diet: A way of eating that limits carb sources including those found in starches, fruits, and vegetables. The exact amount of carbs consumed varies from person to person. However, on average, carb consumption falls between 20-57 grams. (Source)

To Summarize: A Paleo diet is one that intentionally includes and excludes specific foods based on whether or not they would have been consumed by people living during the Paleolithic Era. Meanwhile, a low-carb diet does not include or exclude specific foods. It just limits the quantities which are consumed based on the number of carbs provided.

Are these low-carb pancakes paleo?

Yes, if you use any nut or seed butter besides peanut! As a result of simplifying your typical pancake recipe, we used a special combination of whole food ingredients that just happen to be Paleo, too!