Low Carb Pancakes Recipe

It’s hard to come up with a low carb pancake recipe that isn’t too eggy or dense. I found this recipe and I think it’s the best as far as being low carb, tasting good and having good texture. It’s not too eggy and there is no flour. Plus, it’s packed with protein and has lots of fiber. It’s not like other low carb recipes that are made up mostly of fat.

Next to being low carb, the second best thing about this recipe is that it’s so easy. I would say the part I hate most is having to clean the blender, but it’s no big deal. Other than that, it can be thrown together without having to wait for it to rest or having to mix it ever so gently. It’s nearly foolproof if you can manage to keep from burning them.

Another thing I especially like about this recipe is that it includes normal foods that I have on hand. This is not to say that almond flour and buckwheat flour aren’t normal foods. They are normal in the sense that they are real food and not 80% chemicals. By normal I mean foods that I am familiar with and might actually buy on a regular shopping trip.

That being said, the ingredients do stray a little from the ingredients normally found in pancakes, but this does not detract from the deliciousness of them. You’ll be surprised at how similar they are to regular pancakes as far as taste and texture. Give this low carb pancake recipe a try and drizzle with sugar-free syrup or top with fruit.

Ingredients

1/2 cup instant oats
1/2 cup cottage cheese
1 teaspoon vanilla
2 eggs

Directions

Measure out every ingredient and pour it into the blender. Feel free to add any other kind of flavorings you like such as maple flavoring, cinnamon, nutmeg, etc. You can also sweeten up the pancakes a little with the sugar substitute of your choice.

Blend the ingredients until the mixture is smooth and resembles pancake batter. Heat your griddle to medium high and lightly grease it. Pour the batter onto the pan to form small, 3 or 4 inch wide pancakes. Wait until tiny bubbles form on the surface, about 1 to 2 minutes, and flip. Let them brown on the other side and enjoy.