Pancakes are a tasty breakfast, but not usually the best choice. Low carb sugar free pancakes however are a great choice. These pancakes are healthy, full of protein and make you feel full and satisfied after eating them.

Low Carb/ Sugar Free Pancakes

This recipe is designed to teach you how to make low carb sugar free pancakes
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Course: Breakfast
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 8 pancakes


  • 3/4 cup almond flour
  • 1/4 cup vital wheat gluten see notes for gluten free version
  • 1/4 cup oat flour, or gluten free flour of choice
  • 2 TBS granulated stevia or sweetener of choice
  • 2 1/2 tsp baking powder
  • 1 large egg
  • 1 cup milk
  • 1 TBS oil of choice
  • 2 tsp vanilla extract
  • 1/2 tsp ground cinnamon, optional


  • Preheat griddle to 350 degrees or preheat a large skillet over medium heat for 5 minutes. Spray griddle or skillet to prevent sticking
  • In a medium mixing bowl combine almond flour, vital wheat gluten, oat flour, stevia, baking powder and cinnamon. Whisk together until no lumps remain
  • In a large mixer bowl combine egg, milk, and oil. Whisk together until fully combined
  • Add dry ingredients to wet ingredients. Stir together all ingredients until fully combined and no dry ingredients are left in the bowl.
  • Scoop batter out 1/4 cup at a time onto preheated griddle or skillet. Let cook 2 minutes or until the underside is lightly golden and lifts easily.
  • Flip pancake and cook 1 minute or until golden. Spray griddle of skillet then repeat with remaining batter. Serve with your favorite pancake toppings


For Gluten Free Version: substitute the vital wheat gluten with more almond flour and add 1 tsp xanthan gum 

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