Low Carb "Multigrain" Pancakes

4.5 of 5 (2)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 177.5
  • Total Fat: 13.3 g
  • Cholesterol: 60.0 mg
  • Sodium: 198.5 mg
  • Total Carbs: 8.0 g
  • Dietary Fiber: 7.6 g
  • Protein: 6.3 g

View full nutritional breakdown of Low Carb "Multigrain" Pancakes calories by ingredient
Report Inappropriate Recipe

Submitted by:


Very low carb blend of "flours" make pancakes something low carbers can eat and enjoy again. Very low carb blend of "flours" make pancakes something low carbers can eat and enjoy again.
Number of Servings: 6


    1/4 cup almond flour
    1/4 cup coconut flour (sift it for best results)
    1/2 cup flaxmeal (I used Bob's)
    2 large eggs
    2 - 2.5 cups unsweetened almond milk
    2 T oil (I use coconut oil)
    1/4 teaspoon salt
    Walden Farms SF Pancake Syrup, 1 tbsp for topping
    Butter, salted, 2 pats for frying (1" sq, 1/3" high) - optional
    1 T sweetener (I used Ideal)
    2 tsp. guar gum
    1/2 tsp. maple flavoring


combine all ingredients except butter and maple syrup (add more or less almond milk depending on the consistency you want for your pancakes) and fry in batches over medium low in sizzle ready nonstick pan. Fry either in unadorned pan or using butter. If you use butter it will increase the fat and calories but not the carbs. I use a tablespoon to scoop out batter, and eat about 6 silver dollar pancakes per serving, But you could also make larger flapjacks - just be sure to use less milk so you will have a thicker batter. These will not bubble much or rise terribly, but they taste delicious. They are rather fragile so let them really get brown on each side before flipping. Very little fake syrup is necessary as they already taste delicious. Enjoy!

Number of Servings: 6

Recipe submitted by SparkPeople user REBECCAFRIEDMAN.

Rate This Recipe

Member Ratings For This Recipe

  • Very Good
    0 of 1 people found this review helpful
    This is very similar to how I make mine. I use Whole wheat and soy flour. Also add organic oatmeal, not instant. Top them with peanut butter and sf syrup. My grandkidlets even love them. - 4/9/10

    Was this review helpful?   yes  No
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.