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Blog & Recipes

  • Sherin Sayrany

Low Carb Pancakes

While we love our high carb, fluffy pancakes, sometimes we like to mix it up! This low-carb, high protein, high fat pancake recipe is a great weekend breakfast option.

Our favorite toppings are fruit, Greek yogurt, and maple syrup! (because we do need SOME carbs in the morning ;))


The Cakes!

1 cup almond flour

1/4 cup coconut flour

2-3 tbsp monk fruit (or honey)

1 tsp baking powder

4 eggs

1/4 cup melted + cooled coconut oil

1.5 tsp vanilla extract

Chocolate Syrup Drizzle🍫

2 tbsp cacao powder

2 tbsp warm water

Dash of Monk Fruit or maple syrup

Berry Jam Drizzle

1 cup frozen mixed berries

2 tbsp plain or vanilla greek yogurt



  1. Coat a non-stick pan with coconut oil on the stove & turn the heat on high.

  2. Once the oil is runny, lower the heat to medium & pour approximately ~ ¼ cup of the pancake mix onto the pan

  3. Once bubbles start poking through, flip & watch it fluff up!

  4. When it slides around the pan without sticking anymore, it is ready.

  5. Serve with some berry jam, syrup, Greek yogurt, fruits, anything you would like, and enjoy!

Chocolate Syrup:

  1. Mix the cacao powder with the warm water. Enjoy!

Berry Jam:

  1. Bring the berries to a simmer on the stove top (depending on the quantity, you could also simply microwave in a little bowl)

  2. Smash & mix berries together with a fork or spoon (I like to keep some lumps)

  3. Add the cold Greek yogurt & mix

  4. Adding additional sweetener is optional

  5. Mix, Drizzle, & enjoy!



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