Low-carb pancakes are pancakes made from ingredients that are low in carbohydrates. While many pancake recipes call for the use of various types of grain-based flours, low-carb pancakes are either made from proprietary bake mixes that are formulated for those who adhere to a low-carb diet, flours that are naturally low in carbohydrates, or with ingredients such as cheese or shredded coconut. For those who are on restricted-carbohydrate or low-sugar diets, condiments are also a concern, and these individuals may top their pancakes with sugar-free syrups or low-sugar fruits along with butter or even whipped cream.
Pancakes are a common breakfast food in many cultures and are typically made from a liquid batter that is poured onto a hot surface and fried. After they are cooked, pancakes are often topped with butter and some type of sweet topping, such as maple syrup or a fruit compote. Many cooks add additional ingredients, such as nuts, fruits, or even chocolate chips, to pancake batter to create specialty pancakes. While pancakes are a staple breakfast food in some countries, they are typically high in carbohydrates, which makes them unsuitable for those who must restrict their carbohydrate consumption due to a need to lose weight or control their blood sugar.
Some cooks have developed various recipes for low-carb pancakes. The primary distinction in these recipes is the substitution of a low-carbohydrate ingredient for the wheat-based flours that normally provide the basis of a standard pancake batter. In some recipes, flours are omitted entirely. These pancakes may be made from foods such as ricotta cheese or coconut flesh that has been finely shredded. These items may be blended with eggs and milk and then fried like pancakes. While they are texturally different from standard pancakes, they include additional nutrients that flour-based pancakes don't have.
Other recipes for low-carb pancakes require the use of alternative, low-carbohydrate flours. These flours include soy flour as well as coconut flour and may be blended with wheat-based flours or used on their own. Another alternative is the use of reduced-carbohydrate bake mixes, which are typically formulated from a blend of flours and stabilizers to approximate the texture and quality of various types of pastries and bread stuffs. Other specialty food ingredients that may be added to low-carb pancakes include sugar-free or low-sugar chocolate chips, sugar-free syrups, and no-sugar-added canned fruits that have been warmed before pouring over a plate of pancakes.
