Low Carb Pancake Recipe

low carb pancakes recipe  Low carb pancakes were not on my radar screen last year, but since starting a low glycemic and controlled carb diet (Trim Healthy Mama), I was determined to find a way to carry on our Saturday brunch tradition.
P1090038  The Trim Healthy Pancake recipe (E) in their book was good, but eggs and bacon were an integral part of the Saturday tradition, as was cream in my coffee.  So I’ve been on the lookout for a good “S” (satisfying) version that would allow us to indulge in our feast.  This is that pancake.  It’s based on my friend Em’s recipe.  Thank you Emily!P1090042 They are lovely.  And now we are full, satisfied, and don’t have the sugar-jitters after breakfast.  And, I’ve lost over 20 pounds eating like this for the last couple months.  Life is good.

I’m including a single serving recipe that makes 3 pancakes, and a family sized recipe that makes 12 pancakes.  These are quick enough to mix up any morning of the week.

When I set the plate on the table on Saturday morning, our pancakes were on one half, and the “normal” pancakes were on the other.  My man didn’t know which was which, and when I showed him the “diet” pancakes, my daughter groaned, “Those look like the best ones!”

And that might be the end of “normal” pancakes all together in this house.

[bctt tweet=”My daughter groaned, “Those look like the best ones!” My #lowcarb #pancake #recipe”]

P1090036 The pancakes you see above were made with a finely milled organic golden flax meal that I found at Costco.  The ones I’ll show you below are made with Bob’s red mill flax meal, which is not as finely ground, and even has the occasional whole flax seed in it. It definitely has more of a “whole grain” mouth feel and look.

So if texture is a big deal to you, go for this brand:

So, aside from the flax meal, you’ll need regular or low fat ricotta cheese, eggs, baking powder, and sweetener of your choice.


I like to add vanilla, and sometimes nutmeg and cinnamon to my pancakes.  Just to mix things up a bit in the flavor department.   This morning, I’m just making a small batch of pancakes for myself.  So I’ll add 1/4 c. of ricotta, 2 T. of flax seed meal, a dash or 3 of the Nunaturals Stevia Extract, 1/2 t. baking powder, and an egg to a bowl. low carb pancakes (1)

And I’ll blend it with a fork until it looks like this.

Then, I melted some butter in my cast iron skillet, over medium heat.  If you use full fat ricotta, and have a decently seasoned or non-stick skillet or griddle, there is really not a need to use butter to fry them.  But today, my skillet is screamin’ to be re-seasoned, and I wanted crispy edges. I also have found coconut oil spray that I like to use. low carb pancakes (2)

Next, you’ll spoon your pancake batter onto the griddle in 3 equal puddles.  This is not like working with regular flour based pancakes.  The batter is softer and more delicate, so you want to let them really sit and cook to set.  Which means that you don’t want your heat so high that they brown too quickly.


oops.  Like that.  <adjusts heat down a bit>  There.P1080850Add a melty pat of butter, and cover in sugar free berry syrup, and you’ve got a VERY satisfying and delicious breakfast.  And a happy pancreas that’s not stressing out over a blood sugar spike. P1080851

It’s gonna be a good day.

[bctt tweet=”Fluffy, light, and SO easy to make! #lowcarb #pancake #recipe #thm”]

Low Carb Pancakes Recipe & Pin

To Pin!A tasty low carb pancake that's easy to whip up on the weekends! [THM S]

4.8 from 9 reviews
Low Carb Pancake Recipe
Prep time
Cook time
Total time
Satisfying low carb pancakes that you can pair with eggs and sausage for a full on breakfast feast!
Recipe type: Breakfast
Cuisine: Trim Healthy Mama
Serves: 1-4

  • For one serving of 3 pancakes:
  • 1 egg
  • ¼ c. ricotta-full or low fat
  • 2 Tbls. Flax seed meal-I like finely milled golden flax
  • ½ tsp. baking powder
  • dash of salt
  • sweetener to taste -I use 2-3 dashes of NuNaturals Stevia Extract
  • optional: 1 t. cinnamon or a pinch of nutmeg
  • ½ t. vanilla extract
    For a family size batch of 12 pancakes, use the following measures:
  • 4 eggs
  • 1 cup ricotta (full or low fat)
  • ½ c. flax seed meal
  • 2 tsp baking powder
  • ⅛ tsp. salt
  • sweetener to taste (8-12 dashes of Stevia Extract)
  • 1½ t. vanilla
  • optional: 1 Tbls. cinnamon or ½ tsp. nutmeg
  1. Add ingredients to bowl in order listed.
  2. Blend with a fork until well mixed.
  3. Warm skillet or griddle over medium to medium low heat.
  4. Melt butter if you like crispy edges.
  5. Spread a single serving recipe into 3 equal pancakes, about 4-5 inches in diameter.
  6. Cook slowly until they are firm enough to flip.
  7. Turn and cook on opposite side.
  8. Serve immediately, with your choice of toppings. Our favorites are sugar free berry syrup, whipped cream, or Greek Yogurt with maple flavoring.
The pancakes freeze well, separated by a layer of paper towel or parchment. They reheat quickly in the oven, directly on the rack, or in a toaster or frying pan.


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  1. Emily says

    So, because you use flax for the “flour”, this remains a “S” and you can add butter & meats? Looks awesome! Thanks!

  2. Nichola Files says

    Q: Have you tried other things in place of the ricotta, like, greek yogurt or cream cheese…? Just wondering about what to use if you don’t have ricotta on hand…=)

    • Its_Gwen says

      I did try this with cottage cheese early on, and it was pretty good, but I like the Ricotta best. I had a large tub of it that needed to be used up.
      I’ve not tried it with cream cheese, but my feeling is that would be too dense, and yogurt too wet. I believe you’d get a similar result from cottage cheese that is blended.

    • Kelli says

      Ricotta cheese is just a gallon of milk brought to a boil, then 1/4 cup of vinegar added to it. Stir, and turn it off, cover. Let it sit for 10 minutes, tYou should see greenish yellow clear whey, and white clotted curds. If not, add 2 T more vinegar and stir for a second. Then gently scoop out the ricotta curds. Or you can pour it into a sieve lined with a boiled handkerchief or boiled clean linen cloth. Let sit until it stops dripping the whey off. Add salt to taste in your bowl if you wish.. That’s ricotta cheese.

      • Brandie says

        Thank you for the tip. Sounds easy enough even for a someone with such limited time. Appreciate all the details Kellie Hope to get back to you all with good results!

  3. Kristi says

    Would greek yogurt be something that might work in place of ricotta? I made my own and it’s fairly thick, almost cream-cheese like.

    • Its_Gwen says

      Kristi, I haven’t tried it. If you try it, will you let me know how it turned out? I have some yogurt ‘cheese’ in the freezer that I made on accident. :) This may be a great use for it!

      • Edie says

        I make it regularly with Greek yogurt and it turns out fine! I have even thinned it more with water or almond milk to make a more crepe like product.

  4. says

    These are delish, Gwen! :-) I made the whole family batch and had enough left over for a quick breakfast for the husband. Thanks!
    I used cottage cheese instead of ricotta (gotta pick up some ricotta) and I served with maple flavored Greek yogurt. Total win. Thanks!

  5. says

    Hi Gwen! These look great! Have you ever tried to mix a bunch of the dry ingredients together to have on hand like a pancake mix? I am wondering if I double the dry ingredients for the family batch, how much I would need to measure out for each small batch that I wanted to make or divide in half for the whole family. Hope that makes sense. Can’t wait to try these!

  6. Bridget Rene Welch says

    I am lactose intolorent.I wonder if there is anything else you can use other than ricotta cheese…

  7. Fan says

    Thanks for sharing. I made it with cottage cheese. It took forever to cook. When i finally ate it, it was still kind of wet/slimy in the middle. Is it normal?
    Btw, I tried the E version with oats flour. They taste and cook quickly like the normal pankes.

    • Its_Gwen says

      I don’t use cottage cheese in mine, so I’m not sure. Maybe turn the heat up just a little?

      Has anyone else used cottage cheese with these?

      • Fan says

        I made it again this morning w/ fat free ricotta ( what I have), not so finely ground flax meal ( prefer the texture), and spinach of chia seeds. it turned out great.! So yummy with non fat Greek yogurt+ h.m. strawberry jam on the side. thank u so much for sharing!

  8. Aleah Cronk says

    Yum! I made a few tweaks…
    I used cottage cheese (blended w/the eggs w/a hand blender) because I didn’t care for the texture w/the ricotta.
    1t pumpkin pie spice (instead of cin or nutmeg)
    1T Truvia
    1 spoon NOW pure stevia powder (equal to one 7 hole dash of NuStevia)
    Delicious! And I get fried eggs & sausage, too!
    Thanks Gwen! I sure appreciate all your help on my THM journey. :)

  9. Tamela says

    I am so anxious to try this! I was wondering, would you happen to know the nutrition facts for the single recipe?

  10. Lynnette says

    I like the taste but I find them maybe to be a little moist and eggy. Would I be able to add another Tbsp or two of flax meal?

  11. tryit! says

    Looks great! The only think I cant do is ricotta cheese cuz some family are lactose intolerant. Is there an alternate choice for us that cant have ricotta?

  12. Natalie Bowman Johnston says

    Thanks so much for sharing! Your site is such a BLESSING to me! Such a wealth of information for a THM newbie! 😀

  13. patricia says

    Hi Gwen.
    I LOVE your site. Huge fan of THM as it has changed my life.
    I have lost all the weight I needed to lose (12 lbs) and now love the lifestyle.
    One quick question though:
    I am VERY allergic to flaxseed – causes HUGE and severe gastric issues – kind of like lactose intolerance (in fact, my doctor said flax allergies are way more common than most people think, but few people are aware of this as flaxseed has only recently become “mainstream”), so can almond flour be used instead of the golden flaxseed. Is there any other flaxseed substitute you recommend?
    Thank you soooo much,

    • Its_Gwen says

      Hi Patricia,
      I do think you could sub almond flour here. You may also look at coconut flour as a great sub, but it’s got an unusual texture and you’d use less coconut flour and more liquid. I would probably look up a coconut flour pancake recipe that’s already done, and use that. :)

      • patricia says

        Hi Gwen,
        Thank you so much for your reply.
        So, I used 2 1/2 tbs of almond flour (for the 3 pancakes) and they turned out DELICIOUS. I started off by using 2 but noticed the consistency of the batter was a bit watery. So, putting in an additional 1/2 tbs of almond flour did the trick! Also did your wonderful syrup recipe and used truvia instead of stevia and it is fantastic.
        Thank you so much for doing such an amazing job with your blog/site. I am an ardent follower!

        • Its_Gwen says

          Thank you so much for sharing your successful tweaks, Patricia! Love it!

          So happy you’re enjoying what I share here. :)

  14. Heather Graham says

    Just finished eating the pancakes for the first time. Absolutely loved them; this was my third attempt at low carb pancakes and i had pretty much given up, except i had left over ricotta to be used….. this will become a regular addition to our weekend breakfasts – a nice change from the heavy protein breakfasts too :)

  15. Mel Brubacher says

    Hi Gwen,
    Just wondering, about how much Now brand stevia would you use in the family size batch? I am never sure how much a “shake” is! :) Would I use a teaspoon for the family size recipe? Or more or less?

    • Its_Gwen says

      Oh, a lot less than a teaspoon. Stevia is so hard to measure because it’s so concentrated. I’d start with a scant half of a 1/4 teaspoon (1/8th) and see if that hits it for you. Taste and adjust for what you like. :)

      The NOW is almost twice as fluffy as the old NuNaturals that I used to use.

  16. Sarah Jane says

    Hi Gwen,
    First of all…sorry to be commenting on an old post.
    I really would like to make some THM style pancakes but all the recipes I have seen need a nonstick pan (which I don’t have). Do you have any ideas about which recipes would work best in a normal frying pan?

    • Its_Gwen says

      Hi Sarah Jane,
      I don’t have a non-stick pan. I just add a bit of oil to my cast iron skillet or griddle for these S pancakes. :)

    • Its_Gwen says

      The thicker the batter, the more time they will take to cook. Try adding a bit more almond milk to thin it down to the consistency you like.

  17. says

    We’ve had these twice now, and LOVE THEM! We choose to use almond meal instead of flax meal but WOW! We’ve been on THM for 5 months and this is the BEST recipe yet! ( We used 3 TBSP xylitol for sweetening for the 12-pancake recipe )

  18. Randi says

    Thanks for the recipe! I used 1 tbs of coconut flour, added a tsp of veg. oil, 1 tbs of lemon juice and an extra egg. They turned out beautifully!

  19. Liz says

    Have you ever tried this as waffles? If so, do they come out crispy? I am on the hunt for a THM waffle recipe that comes out crispy.

  20. Raquel Silies says

    Thank you, thank you, thank you for this recipe. I am just starting out on my THM journey (7 lb lost so far) but Hubby is not on board yet (at least not that he knows of :) ) Anyway, tried these tonight for supper with bacon and eggs. I added just a bit more flax and also a little more vanilla. Took it easy on the sweetener and let the dough sit on the counter for 5 minutes or so to firm up a bit before cooking. Otherwise made exactly to recipe. I also added in 1T of cinnamon and 1/2 teaspoon of nutmeg like you suggested. I LOVE these. Hubby liked them too! Made an easy supper for me and I have 2 left for breakfast in the morning. Yippie!

  21. Eloise Hawking says

    Thank you for the recipe. I have tried a couple of other low carb pancake recipes (coconut flour and cream cheese) and these are the best! I just put cut up strawberries and a small amount of maple syrup (my one cheat) on them and they were delicious!

    • says

      I calculate net carbs (subtracting out the fiber). The only ingredient that has carbs worth noting is the ricotta, and my brand has 4 per 1/4 cup. Which would give each pancake a tiny bit over 1 gram.

  22. Sarah Yoho says

    Gwen Thank you!! No Thank you is not enough, THANK YOU THANK YOU THANK YOU A MILLION TIMES OVER!!! I just LOVE your site,your recipes and your posts. This is the only pancake that is THM approved that works for me. After so many failures I went into this recipe with low expectations but man was I wrong- it is the bestest pancakes I have ever had!!! 5 stars all the way!!!!

  23. Noelle says

    This is my first attempt at THM pancakes and they are easy and delicious!! I did not have ricotta, so I substituted with sour cream and it worked great! Thanks so much for all of the wonderful recipes you post!!

  24. Kathy Creak says

    Hi, these look like great pancakes. Unfortunately though, we are dairy free. Can you make a suggestion for what I could substitute for the ricotta cheese? thanks!

  25. Erinn says

    I just want to say thank you SO much for the recipe (and your website). I have been eating low-carb, sugar free for 5 months now (30.lb down and just feel a lot better all around). I really enjoy pancakes every so often and I’ve tried a lot of the low-carb pancakes. These are BY FAR the best ones I’ve had.

    They are my GO TO pancake recipe. I’ve even made them for non low-carb friends and they can’t taste a difference (they though these were better actually. They have a heartier taste to them that is cleaner).

    So thanks! You rock!

  26. Shannon says

    Up early on a Winter Break morning, looking for something healthy to try. I changed the recipe a bit, just due to what I had on hand…but it turned out GREAT! We enjoyed a lovely breakfast of “pancakes” and thick-cut turkey bacon! (For the pancakes, I made them more savory, using equal parts Eggbeaters, cottage cheese, and wheat germ, blended to a creamy batter, then stirred in another equal part shredded 2% Italian cheese blend. The whole breakfast tasted like a ham and cheese omelet! Thanks!!!

  27. Khristin says

    Just wanted to let you know that this recipe worked great subbing cream cheese for the ricotta. I used a scant 1/4 cup cream cheese with a splash of heavy cream and then blended the whole mixture in the blender.

    Thanks for the great recipe! Even the kids and hubby loved these pancakes. That hasen’t been the case with other thm recipes I’ve tried.

  28. brittney says

    Hi! Thanks for the recipe! I am brandy new at THM, I am wondering if I had these pancakes (with a little protein powder added in to the batter) a few blueberries (less than 1/2 C) and some fat free whipped cream on top, would it be S or E?

    • says

      Hi Brittney! This recipe is an S, meaning that it already has enough fat to take it into S territory. I like to make this sugar free berry syrup with blueberries, and just use a couple of tablespoons of that to boost the blueberry taste, and you get some berries in there without upping the carbs and going into a crossover. Does that help? :)

      I can’t remember the exact measurement, but I think *maybe* 1/2 cup of blueberries is enough carbs to make that a crossover. I could be wrong. But the syrup is a great way around that! The mixed berry blends also make an AMAZING syrup!

  29. Inesa says

    I loved the texture, airy and fluffy and golden color of these pancakes. They browned gloriously! I can give 5 stars for texture and color. However the flavor was a miss for me. It had cardboard aftertaste. I suspect it was due to golden flax meal. I followed the recipe exactly.

    • says

      Flax can be finicky, and can go rancid and take on off or even fishy flavors. I store mine in the freezer now for this reason. Try it again with a fresher flax, and see if that helps. Or you can add cinnamon to your batter and additional flavorings to boost the taste to where it’s yummy for you. :)

  30. Melisa says

    Do you know of any low carb recipes similar to this that don’t use dairy? My kids are all allergic, and it makes things like THM very difficult every time I think of trying it, as most lovely recipes like this we can’t have and we already feel very limited. I wonder if something like tofu would work at all instead of ricotta…

  31. SassyRah says

    I love this recipe! So easy and they look like actual pancakes! I’ve even been known to grab a few out of the fridge as a snack on the run. Cold. Still yummy!
    I’m out of ricotta and thinking of mixing up a batch using greek yogurt. According to former comments, it looks like that should be a success. Thank you for posting this recipe!


  1. […] are Gwen’s infamous S pancakes that are super delicious because you can eat them with bacon, sausage, and eggs too!!! And here is […]