Carbquick Pancake Recipe
Enjoy delicious low-carb pancakes with Carbquick! Whip up fluffy pancakes that satisfy your cravings without the guilt.
When it comes to following a ketogenic diet, I want recipes that use common ingredients that I already have around the house. That is one reason why I love Carbquik.
It is a baking mix, or a premade blend of dry ingredients, that doesn’t require you to have a bunch of extra keto-friendly flours, etc, around. You just add in a couple of simple wet ingredients, like butter and eggs, from the grocery store and you’re set.
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Why You’ll Love This Recipe
Using a premade mix is the perfect way to save time. It gives me lots of options of recipes to make, like pizza crust, biscuits, and pancakes.
And unlike traditional pancakes, these Carbquik pancakes have much fewer carbs, making them a great option for those of us following low-carb diets.
You are going to love how quick and easy this great recipe is to make. I like to serve my Carbquik pancakes with warm sugar-free maple syrup and fresh berries, but you can add any toppings and sides you like best.
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Supplies
- Skillet, griddle or non-stick pan – I really like this white granite non stick pan set, it’s pretty and functional!
- Large sized mixing bowl – this pyrex set is my go-to.
- Measuring cups and spoons – these ones are awesome!
- Rubber spatula – for flipping the pancakes.
- Whisk or spoon – for mixing the batter.
- Paper towel – making clean up a breeze!
Carbquick Pancake Details
Prep: 5 mins
Cook Time: 10-15 mins
Total: 15-20 mins
Yield: 12-14 pancakes
Ingredients
- Carbquik mix – this is a great low carb alternative to other pancake mixes.
- Eggs – we love brown, farm fresh eggs.
- Heavy Cream – the best option for sugar-free, low carb cream.
Instructions
1. Place pancake mix in a large bowl and create a well in the center.
2. Add egg, cream, and butter to the dry ingredients and whisk until combined.
3. Add water until desired consistency is reached.
4. The batter should be thick but not lumpy.
5. Preheat the skillet on medium heat.
6. Spray the center of the pan with cooking spray.
7. Drop 1/4 cup of batter onto the pan using a spoon or ladle.
8. Cook for 2 minutes.
9. Flip once bubbles appear on top of the surface of the pancake and cook for an additional 2-3 mins, until golden brown.
10. Repeat with remaining batter.
Each pancake is 2 g net carbs.
Tips and Tricks
- If the pan begins to burn the cooking spray, wipe it with paper towel to cool it off and start again. It’s easy for the pan to overheat after repeated use and start to burn the pancakes.
- Make sure the stove is set to medium. This helps prevent the pancakes from burning. If they start to cook too quickly, reduce to medium-low heat.
- Pancake batter should always be thick but not lumpy. Avoid over-mixing and allow the batter to rest for a few minutes so that the baking powder has time to activate.
- Preheating the frying pan before dropping in the batter will create consistent, fluffy pancakes every time.
- Prevent the pancakes from sticking to the skillet by using non-stick cooking spray between batches. Olive oil, coconut oil, or melted butter may also be used.
- Do not flip the pancakes until bubbles begin to form and pop. The outer edge should also begin to look more opaque.
Substitutions
- Can’t find Carbquik mix? Use whichever mix is your personal favorite as an alternative, just remember to look at the carb count if you are trying to eat low carb.
- If you are unsure about using carbalose flour, try other low-carb flours like coconut flour or almond flour.
- Substitute regular cream with heavy cream, almond milk, or coconut milk.
- Serve your pancakes with your favorite low-carb or sugar-free syrup. I personally think Lakanto syrup is an excellent option.
- A cooked fruit sauce, jam, and peanut butter are some of my favorite syrup alternatives.
Recipe Notes
- Keep the pancakes warm before serving by placing them on a lined baking sheet in an oven set to the lowest temperature. Alternately place them in a covered casserole dish to stay warm.
- Store leftovers in an airtight container, covered in plastic wrap, in the fridge for 3-5 days.
- Leftover pancakes can be frozen, separated with parchment paper, and placed inside of a freezer bag for easy access.
- Reheat pancakes for one minute in the microwave.
Looking for more low-carb recipes for breakfast? Check out these 30+ keto breakfast ideas, this keto french toast or these keto churro waffles. Yummy!
More Pancake Recipes
If you think that these are great then you simply have to try one of these 20+ Pancake Recipe Ideas! There’s a pancake recipe for every palate, even the picky ones…
- Banana Pancakes
- Chocolate Pancakes
- Pumpkin Spice Pancakes
- Mini Pancakes
- Cornmeal Pancakes
- Bisquick Pancakes
- Pancake Skewers
- Copycat Mc Donalds Pancakes
- Blender Banana Oat Pancakes
- Carbquick Pancakes
- Caramel Apple Pancakes
- Grinch Pancakes
- Homemade Maple Syrup
If you love these Carbquick Pancakes, please give them a five star review and help me share them on Facebook or Pinterest.
Carbquick Pancakes
Ingredients
- 2 cups Carbquik mix
- 1 egg
- 1/8 cup cream
- 1/2 cup butter melted
- 3-4 cups water
- Non-stick cooking spray
Instructions
- Place pancake mix in a large bowl and create a well in the center.
- Add egg, cream, and butter to the dry ingredients and whisk until combined.
- Add water until desired consistency is reached.
- The batter should be thick but not lumpy.
- Preheat the skillet on medium heat.
- Spray the center of the pan with cooking spray.
- Drop 1/4 cup of batter onto the pan using a spoon or ladle.
- Cook for 2 minutes.
- Flip once bubbles appear on top of the surface of the pancake and cook for an additional 2-3 mins, until golden brown.
- Repeat with remaining batter.
Notes
- If the pan begins to burn the cooking spray, wipe it with paper towel to cool it off and start again. It’s easy for the pan to overheat after repeated use and start to burn the pancakes.
- Make sure the stove is set to medium. This helps prevent the pancakes from burning. If they start to cook too quickly, reduce to medium-low heat.
- Pancake batter should always be thick but not lumpy. Avoid over-mixing and allow the batter to rest for a few minutes so that the baking powder has time to activate.
- Preheating the frying pan before dropping in the batter will create consistent, fluffy pancakes every time.
- Prevent the pancakes from sticking to the skillet by using non-stick cooking spray between batches. Olive oil, coconut oil, or melted butter may also be used.
- Do not flip the pancakes until bubbles begin to form and pop. The outer edge should also begin to look more opaque.
Nutrition
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