Helen's High-Protein Low-Carb Pancakes

Total Time
Prep 5 mins
Cook 10 mins

My mom invented this recipe a few years ago for our low carb lifestyle. It makes a nice break from eggs. We have often served these pancakes to guests not on a diet and they enjoy them too. It's a great way to get your omega-3's from flax. The recipe is very flexible, and you don't even need to measure the ingredients--just eyeball the proportions, or vary it to suit yourself after you've gotten the idea. I have used sour cream or cottage cheese instead of ricotta, and it works just as well (plain yogurt would be good, too). Cottage cheese makes a very tender, flavorful pancake, but omit the salt because cottage cheese is quite salty compared to the others.

Ingredients Nutrition


  1. Mix all ingredients together and stir well. (Optional: You may also add one packet of artificial sweetener if you are accustomed to recipes that call for sugar.).
  2. Spoon onto preheated, oiled griddle and cook as usual.
  3. Serve with butter and low-carb syrup, or sour cream and berries.
  4. Note: If you want the batter a little thinner, stir in water, 1 tablespoon at a time. Batter will thicken as it sits, so if you refrigerate it till the next day, you will probably need to thin it. If the batter is too thin, stir in a little more flax.
  5. Also note: Flax seed should always be fresh ground (keep a dedicated coffee grinder for this purpose) or stored in the freezer. You may use either regular (brown) flax, or golden flax, which produces a lighter texture and color. You can often get it in bulk bins at your health food store for a great price.


Most Helpful

Finally a low carb pancake that is light, fluffy and tastes great. I had to make two more batches because my husband and I couldn't get enough of them!

Marci P. December 27, 2014

OMG, thank you so much... Watching carbs so I haven't had a pancake in 2 months because of the starch. While this was a bit different in texture, it still satisfied that craving for round, slightly crisp breakfasty goodness. I used sour cream, as that's what I had in the fridge, light flax meal, and I did add a packet of splenda to this batter. I let it sit for a bit without stirring, as I wanted it to thicken but not turn into glue like a lot of flax batters do if you over mix. Served with agave that I flavored with maple extract. I got 4 huge pancakes and one smallish one out of this, so I think it's just about perfect for 2 people. Will get the ricotta next time to see how it compares. Thanks again! :-) UPDATE 1/2014: Used Ricotta and rather than sweetener added one scoop cookies and cream protein powder. Added 4 carbs to the whole batch, but got 6 big pancakes this way and also added 25 grams protein to the batch.

Queen Roachie January 13, 2014

Wow, these were great! Very quick and simple recipe to follow. I topped mine with plain greek yogurt and sugar free maple syrup. I didn't have any fresh fruit on hand. Thank you.

bigpincher June 02, 2012

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