Low Carb Lemon Vanilla Protein Pancakes (Low FODMAP, Sugar-Free)

These Low Carb Lemon Vanilla Protein Pancakes are bursting with light, bright flavors that make them perfect for a spring or summer breakfast! Inspired by lemon poppy seed muffins, and crafted with low carb vanilla protein powder, almond flour, and a touch of lemon zest, these pancakes are an ideal choice for a delightful weekend breakfast or a special treat on Mother’s Day or Father’s Day. In addition to being low carb, these pancakes are also low FODMAP, Keto, grain-free, gluten-free, dairy-free, and sugar-free.

If you're looking for a nutrient but also carb rich pancake recipe, try my Easy Tigernut Flour Pancakes! They're Paleo, grain-free, and gluten-free.

Low Carb, High Protein Pancakes

As much as I enjoy pancakes, many grain-based pancake recipes are not ideal for blood sugar or IBS. Packed with sugar and carbs, traditional pancakes can send my blood sugar through the roof and cause dietary issues. I also tend to be hungry an hour or two after eating them, which is not what I consider a satiating breakfast option.

Using vanilla-flavored protein powder that's sugar-free as both a flour and sweetening agent makes this particular pancake recipe more blood sugar-friendly. They're sweet enough for my taste without adding any additional sweetener (although you can add additional low carb sweetener if desired), and if you use a low FODMAP protein powder, they're way easier on the tummy. Thanks to the added protein, these pancakes are filling, and I find I'm full for hours after eating just 2 or 3.

Lemon Poppyseed Muffin-Inspired Pancakes

Growing up, lemon poppyseed muffins were always my favorite, and I would DEVOUR them. This pancake recipe is an ode to lemon poppyseed muffins, allowing me to enjoy similar flavors in pancake form that's quicker to produce. Flavorwise, they bring light, bright flavors to your breakfast table that are ideal for warmer spring and summer weather.

Equipment

Here's the equipment you'll need to whip up these delicious Low Carb Lemon Vanilla Protein Pancakes:

• Large non-stick skillet
• Stovetop
• Flipping spatula
• Citrus juicer
• Citrus zester
• Large mixing bowls x 2
• Whisk
• Chopping board and knife
• Measuring spoons and cups
• Small bowl with warm water (if warming eggs quickly to room temp)
• Plate or platter

Ingredients

Here are the ingredients that make these Low Carb Lemon Vanilla Pancakes so delightful:

Dry Ingredients

• Low carb vanilla protein powder fitting your dietary needs (low FODMAP, gluten-free, etc.)
• Blanched almond flour
• Lemon zest
• Poppy seeds (optional) - if you'd prefer not to purchase poppy seeds just for one teaspoon, these pancakes are just as tasty without them. Poppy seeds just add some texture and fiber in addition to visual appeal.
• Baking powder
• Baking soda
• Sea salt

Wet Ingredients

• Large eggs, at room temperature
• Lemon juice, freshly-squeezed, at room temperature
• Avocado oil
• Unsweetened almond milk (or your milk of choice), at room temperature
• Low carb sweetener of your choice (i.e. liquid stevia), to taste (optional - I typically do not add any extra sweetener, but the sweetness level may vary depending on what protein powder you use).

For cooking (not pictured above):

• Avocado oil, ghee, or butter for greasing the pan

For toppings (not pictured above):

• Fresh raspberries, blueberries, Greek yogurt (lactose-free if needed), low carb syrup, ghee or butter.

See the recipe card below for exact quantities of ingredients.

Instructions

Get started making these Low Carb Lemon Vanilla Protein Pancakes!

Prep Ingredients

To promote even cooking, you will want to bring your wet ingredients to room temperature before mixing them together. Remove the eggs, lemon juice, and almond milk (or milk of choice) from the refrigerator to warm to room temperature. To warm eggs quickly, place eggs in a small bowl of warm (not hot) water for 5 minutes. Remove and dry an egg from the bowl. Feel its shell - if it still feels cold, leave the eggs in the water for another minute or two. Otherwise, drain water from bowl.

Mix Ingredients

In a large mixing bowl, combine the vanilla protein powder, almond flour, lemon zest, poppy seeds (if using), baking powder, baking soda, and pinch of salt. Stir until well combined.

In another large mixing bowl, beat the eggs with a whisk or fork. Whisk in lemon juice, avocado oil, almond milk, and sweetener (if using). Mix until thoroughly combined. If you're using a sweetener, add it to the wet ingredients now and mix well.

Slowly pour the wet ingredients into the dry ingredients while stirring. Mix until just combined and smooth (do not overmix).

Cook Pancakes

Place a large non-stick skillet or griddle over medium heat. Once the pan is hot, lightly grease it with oil or butter and swirl to coat. Pour ¼ cup of batter (or your desired quantity) onto the pan to form pancakes. Cook until bubbles form on the surface of the pancakes and the edges start to look set, about 2-3 minutes. Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes on the other side, or until they are golden brown and cooked through.

Serve

Once cooked, transfer the pancakes to a plate or platter, covering to keep warm if desired while cooking the remaining pancakes. Serve warm with your favorite toppings such as low carb syrup, fresh berries, or a dollop of Greek yogurt (lactose-free if needed).

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2-3 days or in a zip top bag in the freezer (separated by sheets of parchment paper) for up to 2 months. Reheat in the toaster or microwave before serving.

FAQs: Low Carb Lemon Vanilla Protein Pancakes