If you hate high-carb breakfasts, you’ll love these Carbquik pancakes. The recipe is made with a low-carb baking mix so each serving has just 2 grams of net carbs.
Are you looking for sweet fluffy pancakes with less carbs that taste just like the real thing? Well, you’ve come to the right place.
You may have tried low carb pancakes made with almond flour or coconut flour but found that the taste and texture was a little off. You won’t get that with this delicious recipe because it uses the Carbquik baking mix which contains Carbalose flour. Carbalose is a special wheat flour that has fewer net carbs because it’s high in dietary fiber.
There are tons of different recipes you can make with the mix. Low-carb buttermilk biscuits, pancakes, waffles, pizza crust, cakes, breading, and brownies are just some of the things you can make.
My personal favorite is to make pancakes. There is a pancake recipe listed on the box made with heavy cream but I like to make my Carbquik pancakes with almond milk instead.
The great thing about this Carbquik recipe is that you only need a few common ingredients along with the mix. In fact, you probably already have what you need in your kitchen to make these low carb pancakes.
The key ingredient in the recipe is the biscuit pancake mix which has jus 2g net carbs per serving. It contains a blend of dry ingredients that are perfect for making pancakes. If you want to keep them nut-free, you can substitute with coconut milk.
If you’re looking for Carbquik pancakes without heavy cream, this is the recipe for you. It uses almond milk instead which has fewer calories and carbs.
You’ll need a couple large eggs to bind the ingredients together. They also add in a little protein.
If you don’t add oil or butter, your pancakes will taste too dry. Butter also adds a rich buttery flavor which is why I prefer it over oil. The fat also helps the pancakes turn brown and crisp on the outside.
Note: You’ll find the exact amounts of each ingredient in the printable recipe card below.
This easy Carbquik pancake recipe is super simple to make. You just mix together the ingredients, pour the batter into a pan, and cook for about 5-7 minutes.
Heat pan or griddle
Spray coconut oil or a non-stick cooking spray on your skillet or griddle. Heat the pan over medium-high to medium heat or set your griddle to 375°F.
in a large bowl, whisk all the ingredients together until they are just incorporated. Make sure you don’t over-mix. It’s okay to have lumps in the batter.
Allow the pancakes to cook on the first side until the edges look dry. Flip each one and then cook until the other side is golden brown.
Drop about two large tablespoonfuls of batter for each pancake onto the hot griddle or skillet. You can also use small ladle portions that are a similar size.
- Don’t over-mix the batter. The dry and wet ingredients should be whisked together until you no longer see the powdered mix. If you whisk too much, you can end up with chewy pancakes instead of fluffy ones.
- Add in the optional sweetener. Since there’s no sweetener added to the Carbquik mix, you may want to add in your own. Traditional pancakes and regular baking mixes contain sugar or sugar alternatives to enhance the taste.
- Don’t flip too early. You want to make sure the first side of the pancakes have set well before flipping or the batter may spread out. A good way to determine this is to look for dryness around the edges. You can also take a peek by gently sliding your egg turner underneath and lifting up slightly.
The perfect way to serve these Carbquik pancakes for a sugar free breakfast is to top them with maple flavored low carb syrup. But there are other delicious keto pancake toppings you can use instead.
Try sprinkling on some fresh berries and whip cream. If you don’t have any fresh fruit, you can make a quick sauce by heating frozen berries with sweetener and water. Or try using sugar free jelly.
While pancakes are usually enjoyed at breakfast time; my kids like to have them as an after school snack or lunchtime treat!
Although Carbquik is a low-carb baking mix, most people following a ketogenic diet will avoid using it. This is because it contains wheat flour which can cause inflammation in the body.
You can use the mix in place of flour but other changes to the recipe may be needed. Sometimes the amount of liquid in the recipe will need to be adjusted.
The flavor of Carbquik is similar to traditional buttermilk biscuit baking mixes. It can be a little bitter but you can offset that by adding in a low-carb sweetener.
The great thing about the mix is that there’s only 2 grams of net carbs for a one-third cup serving size. The total carbs are 16 grams of which 14 grams are dietary fiber that can be subtracted for a low net carb count.
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- 2 cups Carbquik 192g
- 1 cup almond milk
- 2 large eggs
- ¼ cup butter melted
- 2 tablespoons low-carb sweetener optional
- Heat griddle to 375°F or skillet over medium high heat.
- Whisk all ingredients together until well combined being careful not to over mix.
- Pour 2 heaping tablespoons batter for each pancake onto hot cooking surface.
- Allow to cook until edges of pancakes are dry. Flip; then cook until the other side is golden brown.