Made without flour, these 4-Ingredient Low Carb Pancakes are the fluffiest pancake recipe you’ll ever make! Gluten free, grain free, and dairy free, these no flour pancakes will leave you feeling full and satisfied. Serve them for breakfast, brunch, or brinner!
*Originally our 4 Ingredient Magical Paleo Pancakes, this recipe has been updated and renamed to be even tastier! As we evolve, we will be shifting away from the Paleo label, instead choosing to emphasize whole food ingredients and how they nourish the body rather than a specific way of eating. However, we do still have Paleo recipes on the blog and are always happy to answer questions and provide ingredient substitutions to fit your needs! Thank you for your support!
Easy Peasy Pancakes!
If you’ve been around a while, it’ll come as no surprise that I am very experienced in the art of pancake making. I mean, with recipes like Sheet Pan Chocolate Protein Pancakes, Blueberry Vegan Protein Pancakes, and even Raspberry Chocolate Chip Pancake Bread, I’m pretty sure I’ve tried out every variation there is to make. However, these low carb pancakes have to be the easiest pancakes I’ve ever created! I even surprised myself!
They were inspired by my old marathon training days and a dear friend named Abbie. You see, back when we used to go on long runs, we always made banana protein pancakes afterward to help us refuel. Although, if I’m being honest, I’m pretty sure thinking about those pancakes is what motivated us for those runs.
Anyway, during this time, Abbie taught me all her secrets to making simple pancakes. Spoiler alert! They involve using minimal ingredients and a special blending technique, but I’ll get into that later. For now, what you need to know is that these paleo pancakes are a low carb recipe you’ll be excited to eat! Super customizable, extra fluffy, and always delicious, they’re perfect for post-workout fuel, Sunday morning brunches, and everything in between!
Low Carb Pancakes Do Exist!
Say whaaa? It’s true! Not your typical pancake recipe, these low carb pancakes come together with just 4 ingredients and no grains. However, they’re just as fluffy as traditional pancakes and contain none of the carbs or sugar. In fact, 2 of these low carb pancakes only have 12 grams of carbs!
The Secrets to the Magic (Ingredients You’ll Need)
- Nut Butter – Any nut or seed butter such as sunflower seed butter, cashew butter, or even peanut butter tastes great. Just make sure it’s creamy! Otherwise, your pancakes will be lumpy.
- Eggs – Eggs form the structure of these low carb pancakes without the need for flour or other ingredients. Plus, they give it a boost of protein, healthy fats, and nutrients!
- Baking Powder – Baking powder is the key to creating the fluffiest pancakes ever.
- Flax Meal or Psyllium Powder – Feel free to use either flax meal (ground flaxseed) or psyllium powder. Both work great and help hold the pancakes together and add omega fatty acids!
- Optional Add-In – Chia seeds to increase the plant protein
Baking Tip: To boost the protein content of your pancakes, try adding in a scoop of collagen or protein powder! The batter will become thicker. So, you may need to thin it out with water or non-dairy milk.
Paleo Pancakes vs Low Carb Pancakes – What’s the Difference?
Paleo Diet: A way of eating that involves consuming foods similar to those that would have been eaten during the Paleolithic Era. This includes lean meats, fish, fruits, vegetables, nuts, and seeds otherwise recognized as foods that could have been consumed by way of hunting and gathering. As a result, it limits items that emerged later such as dairy products, legumes, and grains. (Source)
Low Carb Diet: A way of eating that limits carb sources including those found in starches, fruits, and vegetables. The exact amount of carbs consumed varies from person to person. However, on average, carb consumption falls between 20-57 grams. (Source)
To Summarize: A Paleo diet is one that intentionally includes and excludes specific foods based on whether or not they would have been consumed by people living during the Paleolithic Era. Meanwhile, a low carb diet does not include or exclude specific foods. It just limits the quantities which are consumed based on the number of carbs provided.
So, are these Low Carb Pancakes suitable for those following a Paleo diet?
Yes if you use any nut or seed butter besides peanut! As a result of simplifying your typical pancake recipe, we used a special combination of whole food ingredients that just happen to be Paleo, too!
What Do These Pancakes Taste Like?
These easy paleo pancakes taste pretty similar to regular pancakes with a slightly heartier twist. They’re:
- Slightly sweet
- Versatile depending on the mix-ins and toppings you include
Tips for How to Make Fluffy Low Carb Pancakes (On a Griddle or in a Pan) + Video
If you’ve ever had flourless desserts or bread, you may have noticed that they tend to be a little denser and a bit heavier than traditional baked goods. This is because gluten adds structure to whatever it is used in, and in the case of pancakes, it helps them rise.
So, how do you make something that is normally dense turn fluffy? Simple. You add AIR! By incorporating air into the batter of these low carb pancakes, you end up with a light, fluffy, delicious breakfast with none of the gluten!
More Tips & Tricks for Perfect Pancakes
- Use a HOT Pan. The batter for this paleo pancake recipe is pretty thin. So, you want the pan to be hot and ready in order for them to set quickly. Otherwise, the batter will spread out, and your pancakes will be crepe-like.
- Grease the Pan. Use butter or non-stick coconut oil spray to lightly grease the pan to prevent your pancakes from sticking.
- Use a Hand-Held Blender. This is the secret my friend Abbie taught me all those years ago, and I haven’t looked back since! It ensures that all of the ingredients are mixed evenly and creates the smoothest batter ever in less than a minute!
- Wait for the Bubbles. You’ll know your pancakes are ready to flip when you see the edges begin to brown and bubbles begin to form in the center.
- Use a Cookie Scoop. For even-sized pancakes, scoop the batter with a cookie scoop! It also helps create a rounder pancake shape.
Heat, Eat, & Repeat
This paleo pancake recipe is one of my go-to meal prep recipes! I mean, they’re fast, nourishing, and just as good when they’re reheated later! Does it get any better than that? Pretty sure the answer is no!
How to store: Place your pancakes in an airtight container or sealable bag in the fridge for up to 3 days.
How to freeze: Let your pancakes cool and come to room temperature. Then, wrap them in tin foil, place them in a sealable bag, or store them in an airtight container in the freezer for up to 3 months.
Note: To prevent them from sticking together, place a piece of parchment paper between each pancake before storing them in the freezer.
How to Reheat
Before you reheat your low carb pancakes, be sure to thaw them in the fridge overnight! Then, reheat them using one of the following methods:
- Oven or Toaster Oven: Preheat the oven or toaster oven to 350° F, and heat your pancakes for a couple of minutes or until they are warmed through.
- Toaster: Set the temperature to a low setting.
- Microwave: If you’re in a hurry, zap your low carb pancakes in the microwave for 15-20 seconds. Just make sure to remove any foil!
Yes. However, if you do, I recommend leaving out the flax until you are ready to cook your pancakes. Otherwise, the batter will become too thick!
Of course! I love adding in chia seeds for even more omegas and plant protein. However, if you want to get a little crazy, try including add-ins like dark chocolate chips, nuts, or berries!
Team-Tested Tip: Wondering if you can make waffles instead? You definitely can! We tried it out, and this paleo pancake recipe works just as well for waffles! Just whip up the batter, heat and grease your waffle iron, add the batter, and cook for a few minutes or until your waffle is cooked through.
4-Ingredient Low Carb Pancakes
- Total Time: 20 minutes
- Yield: 5 pancakes 1x
- Diet: Gluten Free
These 4-Ingredient Low Carb Pancakes are made without flour for the fluffiest grain free, sugar free, gluten free, low carb pancakes you’ll ever make!
- ⅓ cup creamy nut butter (no-stir nut butter works best)
- 2 large (or 3 small) eggs
- 2 teaspoons baking powder
- ½ Tablespoon flax meal or 1 teaspoon psyllium powder
Optional Mix-Ins or Toppings:
- 2–3 teaspoons chia seeds to increase plant protein
- Toppings: dark chocolate chips, fruit, nuts, etc.
- Pre-heat a non-stick griddle, or pan over medium heat. If using a non-stick griddle, there’s no need to grease the pan before adding the batter.
- Place all of the ingredients in a large bowl. Use an immersion blender (a regular hand blender or a blender with a whisk attachment) to blend the ingredients for about 1 minute or until the nut butter is combined and the batter is smooth. (See notes for blending alternatives.)
- Add ½ Tablespoon of butter to the pan. Or, spray it with cooking oil.
- When the butter or oil is very hot but not smoking, pour ¼ – ⅓ cup of the batter onto the pan. Cook until the edges start to brown and bubbles form in the middle.
- Flip the pancakes over. Cook until they have browned and are cooked through.
- Repeat until all of the batter has been used.
- Serve hot. This recipe makes 4-5 medium-sized pancakes or 7-9 silver dollar-sized pancakes.
- Storage – Freeze between parchment paper to prevent sticking. Freeze for up to 3 months.
The key to creating flourless pancakes that are light and fluffy is to incorporate air into the batter. The easiest way to do this is with a hand blender (immersion blender) fitted with a whisk attachment. A high-speed blender can be used as well.
For thinner pancakes, stir 1-2 Tablespoons of milk into the pancake batter.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Serving Size: 2 medium pancakes
- Calories: 337
- Sugar: 1.9
- Sodium: 100.4
- Fat: 26.8
- Saturated Fat: 3.5
- Carbohydrates: 12.2
- Fiber: 4.6
- Protein: 16.1
- Cholesterol: 232.5
Keywords: gluten free, grain free, sugar free, low carb, paleo, pancakes, breakfast, dairy free, brunch
Do you have questions, feedback, or tips about this recipe? Leave a comment below with any questions or feedback you’d like to share!
These pancakes were super delish! I am so happy to have found a low carb recipe that acutually delivers on it’s promise of light and fluffy pancakes, YUM!
Woohoo that’s what I like to hear 👌
Best pancakes ever! It doesn’t get any easier than this!
So glad! Thanks for feedback Dorreen
Hi! I’m really excited to try making these pancakes but I have an ingredient question. In the blog post you mentioned using ground flax/chia seeds, but on the recipe card its flax meal/ psyllium powder. What’s the difference? Would the flavor/texture be noticeably different if I used chia seeds?
Hi Ashley! Sorry for the confusion. I’ll be sure to specify that in the recipe card. Ground flax/chia are the same thing as flax meal or chia meal. I added chia seed for extra nutrients. Psyllium powder can be used in place of flax meal but in less amount. I find the texture is a little lighter and it still has quite a but of fiber, psyllium powder that is. Does that make sense?
Thank you for the quick answer! I’m new to GFDG baking, so this is all a little… foreign yet. So I do need either the ground flaxseed/flaxmeal OR the psyllium powder, but cannot make the recipe without one of them, right?
You can definitely make the recipe without one of them but I am not sure about texture. The flaxmeal helps bind them and create texture without flour. Does that make sense?
Hi… thanks so much for this great recipe. One question… in the text, you mention using baking soda but the actual recipe says baking powder. Just wanna clarify which it is before trying it out 🙂
Oh thank you! It’s baking powder, not soda. But actually, baking soda would probably work too!
Who knew you can make such great pancakes using flax seeds. These were just so SO good. Froze some for later. Thanks for all the tips.
You are welcome Sam. I’m glad it’s a hit for you!
This was really good! Perfect day starter!
Oh yay! Glad you liked it Toni. Thanks for the feedback!
I love the tip about using the emersion blender! We loved it!
Yes, works everytime! Thank you Suzy.
Cassie Thuvan Tran
Ah, this looks so cool! I genuinely wish there was a Paleo pancake recipe that was vegan-friendly. It would be challenging to use a vegan egg replacer for this batch as the texture and flavor differences would impede those of the original dish. However, it’s definitely something I’d try to experiment with–after all, I FREAKING LOVE nut butter and chia seeds!
Oh you can totally make it vegan! Use my vegan mug cake recipe with oat flour but use the batter as the pancake batter instead! 😉 https://www.cottercrunch.com/vegan-vanilla-mug-cake/
This recipe is simple and the pancakes are the best paleo version I’ve made in a long time.
These are by far the fluffiest flour-free pancakes I’ve ever tried! Delicious and easy!
These look so delicious and simple! Making these tomorrow morning for the kids!
Wonderful! Hope the kiddos liked it.
Definitely making these!! ???? Thank you my friend!
You are welcome Gina 🙂
Can’t wait to switch up breakfast this weekend with these! They look so good.
Go for it Julie! Let me know how it goes.
Thanks for another great recipe to put in our breakfast rotation. My kids get so sick of scrambled eggs!
You’re welcome, Lisa! Glad to help!
Ashley @ Wishes & Dishes
I’m all about pancakes with only 4 ingredients!
I know right?! Me too friend!!
These look so incredible! I am planning on making these for my family this weekend!
Thanks, Lauren! Y’all enjoy!