Low Carb Pancakes No Soy
Start your morning off right with these fluffy and flavorful Low Carb Pancakes – made entirely without soy! This quick and easy recipe combines almond flour and coconut flour for a perfectly light texture, while maintaining a low-carb, gluten-free, and keto-friendly profile. With just 10 minutes of prep and a short cooking time, these pancakes are a breakfast favorite you'll keep coming back to. Sweetened naturally with erythritol or your preferred low-carb alternative, they offer a guilt-free indulgence that pairs beautifully with sugar-free syrup, fresh berries, or creamy whipped topping. Perfect for those following a ketogenic or soy-free diet, these wholesome pancakes prove that you don’t have to compromise on taste or comfort when eating low-carb!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 3 large Eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Erythritol or sweetener of choice (optional)
- 1 tablespoon Butter or coconut oil (for cooking)
Instructions
In a medium-sized mixing bowl, whisk together the almond flour, coconut flour, baking powder, and salt until well combined.
In a separate bowl, whisk the eggs, almond milk, vanilla extract, and sweetener (if using) until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until a thick but pourable batter forms. If the batter is too thick, add a tablespoon of almond milk at a time until the desired consistency is reached.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or coconut oil.
Spoon about 2-3 tablespoons of batter onto the skillet for each pancake, spreading it gently into a round shape.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges start to set. Carefully flip the pancakes and cook for an additional 2-3 minutes until golden brown and cooked through.
Remove the pancakes from the skillet and repeat the process with the remaining batter.
Serve warm with your favorite low-carb toppings, such as sugar-free syrup, berries, or a dollop of whipped cream.
Nutrition Facts
Calories |
968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.0 g | 100% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 589 mg | 196% | |
| Sodium | 1344 mg | 58% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 5.8 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 508 mg | 39% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 358 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
