Looking for a good breakfast that is both tasty and low-carb? With just the right mix of comforting ingredients and no carbs, this Low Carb Pancake Sandwich is a great option for any beginner or more experienced pancake stacker. Shut it, let’s move on to putting this sandwich together. Instead of using flour based pancakes, swap out the flour and replace with a low carb variant. Put your favorite fillings into the sandwich like eggs, bacon, or even some cheese. Let’s get flipping!
Preparation Time:
Just 10 minutes from start to finish. Quick easy and great for busy keto mornings!
Cooking Tips:
Choose the Proper Low-Carb Flour
Ditch the regular crust and use almond or coconut flour for a low-carb base. Use less carbs by avoiding regular flour.
Use a Low-Carb Sweetener
Sweeten with stevia, erythritol or monk fruit. This helps keep carbs low, and flavor high.
Ensure Pancakes are Firm
Cook over medium-low heat, so it doesn’t break. Allow pancakes to brown before flipping.
Add Protein for Structure
Tip with protein powder or cheese to not crumble. Assists a pancake with protein and a muscle.
Use Healthy Fats
Include butter, coconut oil or avocado oil for richness.) These fats make the flavor and texture better.
Customize Your Fillings
Fill with berries, cream cheese or avocado. They can be adapted sweet or savory, to taste.
EQUIPMENT:
| Non-Stick Skillet or Griddle | Mixing Bowl | Whisk or Hand Mixer | Spatula |
| Measuring Cups and Spoons | Griddle or Pancake Maker (Optional) | Small Ladle or Ice Cream Scoop | Serving Plate |
| Cooling Rack (Optional) | Cooking Oil or Butter |
INGREDIENTS:
The Pancake Bun:
| 0.75 oz. Pork Rinds | 1 tbsp. Almond Flour | 1 large Egg, beaten |
| 1 tbsp. Heavy Cream | 1/4 tsp. Vanilla Extract | 2 tbsp. Maple Syrup |
| 2 oz. Hot Sausage | 1 slice Cheddar Cheese | 1 large Egg |
INGREDIENT NOTES :
Flour Power: Nut-Based Goodness
If you’re diving into low-carb cookery, the worst mistake is thinking pancakes have to lose their charm. Go for nut-based flours like almond for a rich, indulgent flavor without the carb crash.
light & Fluffy with Coconut Flour
Want something airier? Coconut flour’s your friend—but it’s super absorbent, so use it sparingly to avoid a dry, disappointing outcome.
Eggs: The Secret Weapon
Eggs are your binding force, holding it all together while sneaking in protein. They help create that satisfying, fluffy structure.
Milk That Keeps It Smooth
Use unsweetened nut milk like almond or coconut as your liquid base. It keeps the batter smooth and your carb count low.
Baking Powder = Pancake Magic
A pinch of baking powder is the lift your pancakes need. Just be sure it’s gluten-free if that matters to you.
Sweeten the Deal—Naturally
Go for natural sweeteners like erythritol or stevia. Sweeten to taste and toss in a splash of vanilla extract for an aromatic boost.
Fat Means Flavor (and Moisture)
Don’t skip the butter or coconut oil—whether in the batter or the pan, they bring richness and moisture that makes everything better.
INSTRUCTION :
1. Mix the Dry Ingredients
Combine almond or coconut flour with baking powder. Stir in a pinch of salt if desired.
2. Whisk the Wet Ingredients
Beat the eggs, nut milk, vanilla extract, and sweetener. Make sure it’s well blended.
3. Combine Wet and Dry
Slowly mix wet into dry, stirring until smooth. Avoid overmixing to keep it light.
4. Optional: Add Protein Powder
Fold in protein powder for extra structure. This helps the pancakes stay fluffy and firm.
5. Heat the Pan
Preheat a non-stick skillet with butter or coconut oil. Keep the heat at medium-low.
6. Pour the Batter
Scoop small amounts of batter into the pan. Shape into even circles for sandwich stacking.
7. Cook Until Bubbles Form
Wait for bubbles on top, then flip gently. Cook until golden brown on both sides.
8. Let Pancakes Cool Slightly
Place on a rack or plate to cool. This helps them firm up before stacking.
9. Assemble Your Sandwich
Layer with your favorite fillings—sweet or savory. Think berries, bacon, cream cheese, or avocado.
10. Serve and Enjoy
Stack it, slice it, or eat it whole. Your low-carb pancake sandwich is ready to shine!
Nutritional Facts :
Calories
Total Carbohydrates
Net Carbs
Dietary Fiber
Protein
Total Fat
Saturated Fat
Cholesterol
Sodium
Sugars
Key Notes:
1. Low-Carb Friendly
Perfect for keto or low-carb diets without sacrificing flavor or texture.
2. Flour Matters
Almond and coconut flour behave differently—adjust quantities as needed.
3. Sweetener Swaps
Use your preferred low-carb sweetener; adjust to taste.
4. Cook Low and Slow
Medium-low heat prevents burning and helps pancakes cook through.
5. Customize Your Fillings
Switch up fillings to keep things interesting—sweet or savory works great.
6. Add Protein if Needed
Protein powder helps structure and boosts nutrition, especially for meal prep.
7. Watch the Moisture
Balance liquid ingredients to avoid soggy or overly dense pancakes.
8. Store and Reheat
Store in the fridge for up to 3 days. Reheat gently on a skillet or microwave.
9. Make it Dairy-Free
Use plant-based milk and oil to keep it dairy-free without changing the flavor much.
10. Great for Meal Prep
Make a batch ahead and assemble fresh with different fillings each day.
FOR MORE FREE KETO MEAL PLAN : Flavor Keto
