Flipping fantastic – our favourite pancake recipes

With pancake day just around the corner, we thought we’d share our top low carb pancake recipes – both sweet and savoury to suit all taste buds. Feel free to mix and match the toppings with your low carb favourites, here are some of our favourite topping ideas below.

Versatile low carb toppings ideas:

Sweet:

  • Blueberries
  • Raspberries
  • Blackberries
  • Strawberries
  • Flaked almonds
  • Chopped nuts
  • Desiccated coconut
  • Greek yoghurt
  • Double cream
  • Dark chocolate shavings
  • Peanut butter
  • Seeds e.g. pumpkin, chia or sunflower

Savoury:

  • Bacon
  • Eggs
  • Avocado
  • Mushrooms
  • Cheese e.g. cheddar, feta or soft cheese
  • Spinach

Our favourite recipes:

Vanilla Pancakes with Peanut Butter & Dark Chocolate

Prep time 10 minutes
Cook time 15 minutes
Serves 2 

Ingredients

For the pancakes:
4 Eggs
120g Greek Yoghurt
60g Coconut Flour
6 tsp Flaxseed
2 tsp Baking Powder
2 tsp Vanilla Extract
2 tsp Stevia
6 tbsp Water
2 tsp Coconut Oil

To serve:
1 tbsp Peanut Butter
20g 85%+ Dark Chocolate

Preparation Method

  1. In a bowl mix the eggs, Greek yoghurt, coconut flour, flaxseed, baking powder, vanilla, stevia and water together.
  2. Put half of the coconut oil in a frying pan and heat over a medium heat. Spoon the batter into the pan, spacing each pancake a little way apart.
  3. Cook each pancake for 2-3 minutes until the underside is lightly browned, then flip and cook for a further minute on the other side.
  4. Repeat until you have used up all the mixture.
  5. Drizzle the peanut butter over the pancakes.
  6. Roughly chop the dark chocolate and sprinkle over the pancakes and serve.

Nutritional values per serving
Calories 709 kcal| Carbohydrates 17g|Total Fat 50g|Protein 34g|

Coconut Flour, Flax & Soft Cheese Pancakes 

Prep time 5 minutes
Cook time 10 minutes
Serves 2 

Ingredients

For the batter:
4 Eggs
120g Soft Cheese
4 tbsp Coconut Flour
6 tsp Flaxseed
2 tsp Baking Powder
2 tsp Vanilla Extract
2 tsp Stevia
2 tsp Coconut Oil 

For the toppings:
100g Frozen Mixed Berries
2 tbsp Greek Yoghurt

Preparation Method

  1. Combine the eggs, soft cheese, coconut flour, flaxseed, baking powder, vanilla extract and stevia for the batter in a large bowl. You can use a hand-held whisk, electric whisk or blender. Leave batter to settle for a few minutes.
  2. Add the frozen berries to a saucepan and simmer over a low heat. Alternatively heat berries in the microwave.
  3. For the pancakes heat coconut oil in a non-stick frying pan over a medium heat. Add the batter to the frying pan in small circles. Cook 2-3 pancakes at one time depending on the size of your frying pan.
  4. When one side is cooked, flip pancake and continue cooking for a further 2 minutes or until cooked through.
  5. Set pancakes aside on a warm plate whilst cooking the rest of the batter. Serve pancakes with Greek yoghurt and warm berries.

Nutritional values per serving
Calories 555 kcal|Carbohydrates 11g|Total Fat 43g|Protein 27g|

American Style Pancakes

Prep time 5 minutes
Cook time 10 minutes
Serves 2 

Ingredients

2 tsp Coconut Oil
8 Eggs
4 tsp Baking Powder
2 tsp Vanilla Extract
160g Blueberries
2 tsp Stevia
6 Streaky Bacon Rashers

Preparation Method

  1. Preheat the grill and heat the coconut oil in a non-stick frying pan on the hob. Whisk the eggs, baking powder and vanilla extract and pour into the pan.
  2. Swirl the pan a little so the egg spreads out evenly, like you would if it was a pancake.
  3. Scatter blueberries and ½ tsp stevia over the eggs and cook for 5 minutes or until the bottom of the eggs are firm. Whilst the eggs are cooking fry the bacon.
  4. Place the frying pan containing the eggs under the grill leaving the door open for the handle to hang out of. Cook for 2-3 minutes or until the eggs are cooked through. If you like it well done cook for a few extra minutes.
  5. When the eggs are cooked use a spatula to transfer the egg pancake onto a plate and top with the bacon.

Nutritional values per serving
Calories 626 kcal|Carbohydrates 11g|Total Fat 47g|Protein 38g|

Keto Pancakes & Strawberry Chia Jam

Prep time 10 minutes
Cook time 15 minutes
Serves 4 

Ingredients

For the strawberry chia jam:
200g Strawberries, diced
1 tbsp Lemon Juice
1 tsp Stevia (optional)
1 tbsp Chia Seeds

For the pancakes:
4 Egg
200g Cottage Cheese
2 tsp Baking Powder
4 tbsp Ground Flaxseed
4 tbsp Butter
4 tbsp Greek Yoghurt
120g Almonds, roughly chopped

Preparation Method

  1. Firstly, prepare the strawberry chia jam by heating the strawberries, lemon juice and stevia in a pan.
  2. When the strawberries are stewed, mash with a potato masher and stir in the chia seeds. Leave to stand until the jam thickens, then transfer into an air tight container.
  3. Next for the pancakes, combine the eggs, cottage cheese, baking powder and flaxseed in a bowl and mix well.
  4. Leave the mixture to rest for 5 minutes whilst melting the butter in a non-stick frying pan.
  5. When the butter has melted, transfer the mixture into the pan in large circles. You may need to do this in batches.
  6. Cook on either side for a few minutes or until cooked through then transfer onto a plate.
  7. Layer the pancakes on the plate then top with the Greek yoghurt, chia jam and almonds.

Nutritional values per serving
Calories 461 kcal|Carbohydrates 9g|Total Fat 36g|Protein 25g|

Low Carb Savoury Pancakes 

Prep time 5 minutes
Cook time 10 minutes
Serves 2

Ingredients

For the batter:
2 Eggs
60g Soft Cheese
3 tsp Coconut Flour
3 tsp Milled Flaxseed
1 tsp Baking Powder
1 tbsp Coconut Oil

For the filling:
200g Frozen Mushrooms
6 tbsp Garlic & Herb Soft Cheese
2 tbsp Chives

Preparation Method

  1. Combine all batter ingredients except for the coconut oil in a large bowl. You can use a handheld whisk, electric whisk or blender. Leave batter to settle for a few minutes.
  2. Heat coconut oil in a non-stick frying pan over a medium heat. Add the batter to the frying pan in batches ensuring it is evenly spread over the entire base of the frying pan.
  3. When one side is cooked, flip pancake and continue cooking for a further 2 minutes or until cooked through.
  4. Add frozen mushrooms to a separate saucepan and simmer over a low heat whilst cooking the pancakes, remove any excess water. When cooked add the soft cheese and stir together.
  5. Place pancakes onto a plate and spoon the mushroom and soft cheese mixture onto the edge of the pancake, then fold the pancake in half, then in half again. Garnish with chives and serve.

Nutritional values per serving
Calories 713 kcal|Carbohydrates 8g|Total Fat 67g|Protein 20g|

If you like the sound of these recipes, why not sign up to the Low Carb Program today? We have 1000’s of new and exciting recipes for you to try, with step-by-step cookalongs to help you create the perfect dish.