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Low Carb Pancake Recipe
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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 extractFor 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.
Recipe by Gwen's Nest at https://gwens-nest.com/low-carb-pancake-recipe/