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Low-Carb Protein Pancakes

4.95 from 186 votes
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This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

These Low-Carb Protein Pancakes are simple protein pancakes made from low-carb protein powder and almond flour.

They are keto-friendly, gluten-free, and perfect as a high-protein breakfast for people with diabetes.

A stack of Low Carb Protein Pancakes decorated with coconut cream, strawberry slices, blueberries, pecan nuts, and a drizzle of maple syrup.

I love adding protein to my breakfast, and when I don’t feel like making a keto protein shake, I bake keto protein pancakes as an alternative to classic old-fashioned pancakes.

These protein powder pancakes are super easy to make and packed with 10 grams of protein per serving of 4 small pancakes.

This is my recommended serving size for a fulfilling, low-carb, high-protein breakfast.

How To Make Low-Carb Protein Pancakes

To make a low-carb protein pancake recipe using protein powder, you need 7 simple ingredients.


  • Large Eggs – This is not optional or replaceable with any egg-free substitutes. Low-carb protein pancakes are made out of eggs, or they don’t hold their shape.
  • Vanilla Pea Isolate Protein Powder – Don’t use another protein powder this recipe has been developed with this powder, and you will end up with a very different texture and result if you swap for a different type of protein powder.
  • Almond Flour – Almond flour is a keto-friendly flour rich in fiber and micronutrients. It’s a great flour that you can use to make many almond flour recipes.
  • Almond Milk or any non-dairy milk you like.
  • Egg White – Make sure you measure egg white with precision.
  • Baking Powder
  • Cinnamon

Measuring Ingredients

It’s not difficult to make low-carb protein pancakes, but if you don’t measure your ingredients well, the pancakes can be very disappointing.

So get your scale and weigh the protein powder accurately to avoid surprises. Use measuring cups for the other ingredients.

Choosing The Protein Powder

The best low-carb protein powder for baking is unflavored pea isolate protein powder.

I also tested egg white protein powder and peanut protein powder.

The ratio changes drastically based on the protein powder you use, so read the recipe card notes for the adjustments needed for the powder you choose.

Note that I don’t recommend whey protein powder for this recipe.

A stack of Low Carb Protein Pancakes decorated with coconut cream, strawberry slices, blueberries, pecan nuts, and a drizzle of maple syrup.

Pancake Batter

To make the pancake batter, you have two options.

Blender Option

Place all ingredients in a blender and blend on medium speed – speed 4 of my Vitamix.

Transfer to a mixing bowl and let it rest for 10 minutes before using.

Mixing Bowl Option

Whisk the eggs, egg white, almond milk, and vanilla if used until well combined.

Add the pea isolate protein powder, almond flour, erythritol, cinnamon, and baking powder.

Whisk and scrape the sides of the bowl until the batter is slightly thick, smooth, and well combined.

Resting The Batter

The trick to baking with protein powder is patience. The protein needs time to bind with the liquid ingredients, so let the batter rest at room temperature for 10 minutes.

Meanwhile, clean dishes and warm a pancake griddle over medium-high heat. Slightly oil the surface with olive oil spray.

Cooking The Pancakes

To make small pancakes, measure 2 1/2 tablespoons of batter.

In a 9-inch crepe pan, you can fit 3 to 4 pancakes at once. You may add more or less depending on the size of your pancake pan.

Cook for about 2 to 3 minutes until the sides start to dry out, then slide a spatula under the pancake and flip to cook on the other side.

Let the other side cook for a minute to fully cook the low-carb protein powder pancakes.

Cool the cooked pancakes on a wire rack and cover them with foil to keep them warm while cooking the remaining batter.

Allergy Swaps

Below are some allergy swaps if needed:

  • Nut-Free – Pick nut-free dairy-free milk like coconut milk or hemp milk. Swap 2 tablespoons of almond flour for 2 teaspoons of coconut flour or 1/4 cup of sesame flour.

Storage Instructions

These low-carb protein pancakes can be stored for up to 3 days in a sealed box in the fridge.

You can freeze keto protein pancakes for up to 3 months in zip-lock bags or airtight containers.

Thaw them in the fridge the day before and rewarm them on a hot pancake griddle or in a bread toaster.

A stack of Low Carb Protein Pancakes with a quarter of it cut and decorated with coconut cream, strawberry slices, blueberries, pecan nuts, and a drizzle of maple syrup.


These protein pancakes are delicious on their own or topped with:

  • A dollop of Greek yogurt for a boost of protein.
  • Berries – like raspberries, blueberries, or strawberries.
  • Sugar-free maple syrup
  • Sugar-free chocolate chips
  • Butter
  • A drizzle of almond butter or peanut butter for a boost of protein.

Frequently Asked Questions

Below you will find my answers to your most common questions about these low-carb pancakes with protein powder.

Can I Use Whey Protein Powder?

I didn’t try whey protein powder in this recipe. I personally enjoy the texture of pea protein isolate better.
It makes fluffy pancakes that are not packed or hard. 
If you use a different protein powder, you will probably have to adjust the amount of almond flour to make the batter smooth and slightly thick because some protein powder, like egg white powder, doesn’t absorb liquid as much.

Can I Skip The Eggs?

No, the recipe won’t work without eggs or using egg replacers like flax eggs.

More Pancake Recipes

If you like easy pancakes, you’ll love these:

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Low Carb Protein Pancakes

Low-Carb Protein Pancakes

1.1gNet Carbs
These Low-Carb Protein Pancakes are the most delicious, fluffy almond flour pancakes packed with protein powder to add fulfilling protein to your low-carb breakfast plate.
Prep: 10 minutes
Cook: 6 minutes
Total: 16 minutes
Yield: 6 pancakes (2 1/2 tbsp each)
Serving Size: 2 pancake (2 1/2 tbsp. each)
4.95 from 186 votes


Optional – only if protein powder is unflavored

  • 1 teaspoon Vanilla Extract
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.


  • In a mixing bowl, beat the egg, egg white, almond milk, and vanilla extract if used.
  • Whisk in the pea isolate protein powder, almond flour, baking powder, cinnamon, and baking powder. The batter should be smooth and slightly thick, not runny or ultra-dense. If too runny, add more almond flour, if too dense add a splash more almond milk.
  • Set aside for 10 minutes at room temperature to thicken.
  • Warm a pancake griddle or crepe pan, over medium-high heat and lightly oil the surface with oil spray.
  • Pour 2 1/2 tablespoons of batter per pancake and cook for 2-3 minutes until the sides start to dry out. Slide a spatula under the pancake and flip them to the other side. Cook them for an extra 1 minute.
  • Cool down on a wire rack while cooking the remaining batter.


  • Store pancakes in a sealed container in the fridge for up to 3 days, or freeze for up to 3 months in an airtight container. Thaw in the fridge and rewarm in a hot non-stick pan.


Note 1: If you are using another protein powder, you will obviously end up with different results, and you will need to adjust the amount of almond flour depending on the protein powder used.
I didn’t test whey protein powder. 
Tried this recipe?Mention @sweetashoneyrecipes
Serving Size: 2 pancake (2 1/2 tbsp. each)
Yield: 6 pancakes (2 1/2 tbsp each)
Serving: 2pancake (2 1/2 tbsp. each)Calories: 74.9kcal (4%)Carbohydrates: 1.6g (1%)Fiber: 0.5g (2%)Net Carbs: 1.1gProtein: 8.3g (17%)Fat: 3.9g (6%)Saturated Fat: 0.6g (4%)Polyunsaturated Fat: 0.4gMonounsaturated Fat: 0.7gTrans Fat: 0.01gCholesterol: 62mg (21%)Sodium: 183.7mg (8%)Potassium: 33.8mg (1%)Sugar: 0.3gVitamin A: 90.5IU (2%)Vitamin B12: 0.2µg (3%)Vitamin C: 0.01mgVitamin D: 0.3µg (2%)Calcium: 74.5mg (7%)Iron: 1.8mg (10%)Magnesium: 3mg (1%)Zinc: 0.2mg (1%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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    7 Thoughts On Low-Carb Protein Pancakes
  1. Hi Carine,

    Sorry I was a little confused by your note. I want to try these but only have unflavoured Whey protein powder. So did you mean if using this adjust the almond flour to 1 cup?
    Thanks x

    • Sorry for the confusing note that you shouldn’t be here and it has been removed. Whey protein powder is a bit more liquid absorbent, so start with the recipe as per written, and if see that the batter is too thin add more, or add more almond milk if too thick. Add by 1-2 tablespoons at a time so the recipe won’t be impacted too quickly.

  2. I used 2 scoops of pumpkin protein powder and then adjusted the almond flour. I also added 2 tablespoons of pumpkin and 1 teaspoon of pumpkin pie spice. Instead of syrup I added a little butter to each pancake and sprinkled with cinnamon and pumpkin pie spice. So delicious.


The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.

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