Zero Carb Pancakes

Looking for a fast, delicious and healthy pancake that you can make in the morning before work? This is it. This fabulous zero carb recipe has just 2 ingredients that are mixed in the blender. These gluten free /grain free pancakes cook quickly and taste divine. Fresh hot high protein Pancakes for breakfast? Yes, please.

I'm not usually a pancake lover because I find pancakes heavy and way too filling, leaving me feeling stuffed and bloated. However, these gluten free zero carb pancakes are different. Since they have no grain (flour), they are light and satisfying without being too heavy.

If you don't add any toppings, these delicious pancakes really do have absolutely no carbs, and they are so fast and easy to make you could eat them everyday! They are high in protein and very low in sugar so they won't trigger sugar cravings. They are actually more like crepes and are a great basic pancake or wrap for anyone who eats low carb, gluten free or grain free.

The pancake batter is made in the blender in seconds, and it takes about 1 minute on each side  for each pancake to cook, so you can make them fresh each morning or freeze them ( put a layer of waxed paper between pancakes)  and take out what you need when you need it.

Of course you can add fresh berries like I did in the picture above, which adds a few carbs but also adds some healthy antioxidants and flavor. 

1/4 cup of Blueberries = 4.35 net carbs

Blueberries are extremely rich in antioxidants, are relatively low in sugar, and are low in calories.

These pancakes are so versatile you could eat them topped with all kinds of variations!

Toppings To keep them really low carb

• Top them with softened butter mixed with a little vanilla extract and then dust the pancakes with cinnamon.
• My husband suggested melting some cheese over them
• Top them with fresh 2 minute blueberry sauce ( recipe below) ( adds 4 carbs) that can be made in advance. 
• Whipped cream

I made a low carb blueberry sauce in two minutes

  I made a very simple, but delicious blueberry sauce by just using 1/4 cup of berries and heating them in a skillet in 1/4 cup of water until they burst ( about 2 minutes) and then mashed them with a fork. They made their own outstanding sauce- with a nice rich sweet blueberry taste. Fresh blueberry sauce is so much better than any syrup and it's blueberry season, so why not enjoy a few!

So so so so good! yet just made from sweet berries

Don't these look fabulous? Just 4 carbs- for 7 small pancakes and the sauce from 1/4 cup blueberries

Make a strawberry or raspberry sauce the same way

If you are not a fan of blueberries, you could slice up 2 or 3 strawberries. 

4 medium strawberries= 3.35 net carbs

Slice 4 medium strawberries and cook in 1/4 cup of water until soft. Smash and eat over your pancakes . 

I find that cutting down on carbs is a good way to keep my weight down. 

My pancakes a small because my skillet is small- this recipe should make 3 medium sized pancakes

Author:  Judee Algazi @ Gluten Free A-Z Blog
Prep Time: 2 minutes 
Cook Time: 5 minutes ( to cook all the pancakes)


Ingredients: 
2 eggs
2 ounces of cream cheese ( about 1/4 of an 8 ounce cream cheese bar )
1 tsp. of vanilla or almond extract if desired ( will add some flavor)

Directions:
Place all ingredients into the blender and blend well.
Pour batter into circles  onto a hot griddle or well greased skillet.
Cook for a minute on each side
Serve plain or with a topping!

Enjoy them for your breakfast or even a quick snack!

What kind of skillet do you use to make your pancakes? I've tried so many different kinds of skillets ,and the batter always sticks.-even when I grease it. Although I'm not a fan of coated pans- it seems to work the best. 

Please share in the comments if you have a healthier solution.. thanks 

If you don't care about low carbs, then I have another way you can make easy grain free pancakes that are also delicious.. Another 2 Ingredient pancake 

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Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to come up with easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.

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