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Best Low Carb Light and Fluffy Pancake

Best Low Carb Light and Fluffy Pancake

  • February 25, 2015
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Low carb pancakes with syrup. Don’t you just love these 2 or 3 ingredient recipes? Well, this low carb fluffy pancake recipe is one of them and its definitely a keeper - after all, who doesn’t love a good fluffy and oh-so-light pancake? Hey, and it's legally low carb, so you’re good to go. You’ll get the lightest and fluffiest pancakes with this simple recipe. It's speedy and easy to whip up that special Saturday morning pancake breakfast for everyday, too.

What’s not to love?

Just pour on the all natural, sugar-alcohol-free pancake syrup made with Spoonful™ (see the recipe link below) and you’ve reached a whole new low carb pancake enjoyment level.


  • 1/3 Cup Carb Counters™ Pancake & Waffle Mix
  • 5 Tablespoons Water
  • 1 Large or extra large egg, separated


Preheat a skillet or griddle to medium high heat. Coat with non stick cooking spray if not using a non stick fry pan or griddle.

Separate the egg – placing the white in a medium (like 4 cup) size bowl and the egg yolk in a small (like 2 cup) bowl.

Whip the egg white for 2 or 3 minutes until peaks form. Mix the Carb Counters™ Pancake Mix, together with the water into the egg yolk in the small bowl. Stir with spoon to blend well.

Cook’s Tip: Test your griddle or skillet to be sure it's hot enough by sprinkling a few drops water on to it. Water should sizzle a bit and bounce off the surface. Now it's ready for action.

Gently “fold” the Carb Counters™ pancake/egg yolk mixture into the whipped egg white. A wooden spoon works well for this.

Simply roll the spoon over the pancake mixture and bring it slowly around down deep into the bowl in a circular motion and back up again.

Repeat the folding in lightly, rotating the bowl with each folding a few times to blend the heavier mixture gently into the light egg whites, but stop when mixture is just blended. Don’t over do it.

Using a large spoon, divide pancake batter into 4 portions and place one or two pancakes (or more if you have a large griddle or skillet) on the surface of the hot pan and lightly spread out the batter with the back of the spoon to 4” wide. Repeat with the remaining 3 pancakes and cook as you would a normal pancake but double the time (about 2 minutes total) - because the pancake is thicker, of course. Flip the pancake and cook for another couple minutes on the reverse side.

Serve with this great low carb sugar alcohol free maple syrup recipe, or as desired. Delicious.

Makes 4 – 5” fluffy pancakes at just 1 net carb per pancake. Pancakes may be frozen (tightly wrapped) for up to 2 months.


  • Fold in ¼ cup fresh or frozen blueberries, raspberries or strawberries.
  • Fold 2 Tablespoons chopped pecans, almonds or walnuts for “light and nutty" pancakes.
  • Add ½ teaspoon cinnamon and/or ½ teaspoon pumpkin pie spice blend for “cinnamon spice” pancakes.
  • For Fat Free Version:
  • Use two large egg whites in place of the separated egg, but place half of the egg white into the smaller bowl in place of the yolk and mix in the dry mix and water with it.

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