My children absolutely love pancake day. Mixing, flipping, spreading or drizzling with a little healthy sauce is their idea of heaven. So with Shrove Tuesday upon us I wanted to share a low carb pancake recipe suitable too if you are following a ketogenic diet. I find some clients do well on a ketogenic diet but it has to be followed correctly. These are delicious whether you follow a ketogenic diet or not. Serve with fruit if you do not need to worry about the carbs or drizzle with coconut cream or simply a little lemon juice and xylitol for a sweet option.

Keto, Low Carb Pancakes


Difficulty – Easy

Time – 10 minutes preparation, 12 minutes cooking

Serves – 4-6

What’s good about it?

Using protein powder is an easy way to boost protein further but check labels if you are ketogenic to make sure it does not contain additional sweeteners or sugar.

  1. Place all the dry ingredients in a food processor and mix to combine.
  2. Add the vanilla, eggs and sweetener and blend.
  3. Slowly add enough coconut cream to form a thick batter
  4. Heat a little coconut oil in a frying pan. Pour a little into the pan to form a pancake.
  5. Cook for 2-3 minutes until the edges turn golden then flip and cook briefly on the other side. Remove from the pan and repeat with the remaining batter.
  6. Serve with coconut cream, yogurt or a little lemon juice and xylitol

Did you Know?

If you use almond flour you may need more coconut cream as this absorbs more liquid than ground almonds.

Makes around 6 pancakes

40g ground flaxseed

60g almond flour or finely ground up almonds

30g chocolate protein powder

1tbsp raw cacao powder

1tsp baking powder

1tsp ground cinnamon

1tsp vanilla extract

3 organic / free range eggs

200-250g coconut cream

1tbsp xylitol or erythritol

Coconut oil for frying

To serve: coconut cream, CO YO yogurt, lemon juice and xylitol