High‑Protein Low‑Carb Pancakes

a stack of pancakes with strawberries and syrup on top of a white plate with a black rim

These low‑carb, high‑protein pancakes are fluffy, gluten‑free, and diabetes‑friendly—perfect for a balanced breakfast that supports steady blood sugar. Made with simple ingredients, these pancakes pack 9 grams of protein and only 2 grams of carbs. They’re a nourishing way to start your day.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Course Breakfast

Servings pancakes

Calories 99 kcal

Ingredients

½ cup plain Greek Yogurt
2 eggs
1 tablespoon avocado oil
3 tablespoons almond flour alternatively, you can use 2 tablespoons almond flour and 1 tablespoon oat flour
¼ cup protein powder
1 teaspoon baking soda
1-2 tablespoons milk of choice I used almond flour

Instructions

Mix wet ingredients together: Greek yogurt, oil and eggs.
Mix dry ingredients: Protein powder, flour, and baking soda.
Mix together wet and dry ingredients until blended.
Add 1-2 tablespoons of milk of choice to thin (and add moisture) until batter reaches desired texture.
Heat skillet over medium high heat. Add cooking spray or grease lightly with oil.
Pour using approximately ¼ cup of mix.
Cook until bubbles form on the top and the edges look set. Flip and cook another 1-2 minutes until golden and cooked thoroughly.
Makes approximately 6, 5-6 inch pancakes.

Nutrition

Serving: 1pancakeCalories: 99kcalCarbohydrates: 2gProtein: 9gFat: 6gSodium: 265mgFiber: 0.5gSugar: 0.05g

Keyword diabetes-friendly, gluten-free, high-protein, reduced carb

Tried this recipe?Let us know how it was!