These taste like REAL pancakes. Bready light fluffy goodness. Gluten free and low carb

Mix: 5 eggs beaten with 1tsp vanilla into 4 Tbls of coconut flour, 4 Tbls almond flour, and 2 tsp vanilla protein powder (I use vanilla bean Designer Whey) and 1 tsp baking powder. Stir with wisk until smooth add splash of cream to thin to pancake consistency if necessary. (I did) Cook like pancakes in buttered skillet until puffy and cooked through.
So soo good. Dangerous good. This made 5 pancakes and I ate two and gave the other 3 to my 7 year old who cant stand low carb. She was delighted and didn't know the difference.

I've been doing ongoing experiments with my 13 year old, trying to find a recipe that both tastes good, and is slightly fluffy, and doesn't break so easily. We've tried mixing almond and coconut meal and eggs and cream but we haven't tried it with the protein powder. I actually find ppowder vile but it's not bad in most cooked things so we'll make this our next experiment. Thanks!!

I'm going to try this recipe this weekend, they sound delicious!

Any idea what the carb count is for each pancake?

I might give these a try. I could figure out the carb count if I looked into it but if you know it could you post?

I think I figured out that it was 10 for the whole recipe. Not an everyday extravagance but it's good for a craving. OH, and only half the recipe is PLENTY for a serving.

Will they turn out okay without the protein powder?

I think they need the protein powder to hold them together. Otherwise they'll fall apart, as they almost have a tendency to do that anyway. Sorry
You can't really taste it though, as long as you use a good one.

I think I'll try these on my kids. I don't think I could go near them unfortunately (too much of a trigger) but my husband makes them pancakes on the weekend and a low carb option would be great. Even WITH the maple syrup that gets downed. rightnow, did your daughter like this recipe?

We made these again this morning. I added a tiny bit of sweetener to the batter. They are actually pretty decent as LC pancakes go. It helps to let it sit and get thicker, and then dilute it down with cream. Cooks nicer and faster and makes a little more that way.

Our problem with pancakes is that LC syrup is crap. SF Mrs. Butterworth's tastes fine I suppose but it's hardly healthy. I should have planned in advance and done some blended fruit for the top instead.

You might try adding a bit of xanthan gum, maybe 1/4 tsp. It's used in gluten free cooking to help things stick together.

I don't want to hijack this thread, but if anyone is interested in a cream-cheese based pancake that uses a little carbalose and is frankly fantastic, let me know.

I'm not a pancake eater, but I make the lowcarb ones for the husband.

Honestly, as frightening as I find the Walden Farms line of products, the good reputation their pancake syrup has is well-deserved. Best sugar-free one I have tasted.

I LOVE lowcarb pancakes. I don't want to be the Debby Downer of the thread...but I made a version with cream cheese, vanilla whey, and eggs many mornings of induction and I did not lose any weight. I assumed it was the artifical sweetner on the syrup or protein power, or splenda in my coffee b/c when I went cold turkey on sweetners, weight loss commenced. I am only putting that out there in case someone else has the same issue and does not know it.

If you are blessed with the ability to indulge, enjoy a stack for me!