Zero Carb Pancakes (Keto-Friendly)

I don’t know about you, but I LOVE pancakes. Give me pancakes any time of day and I’m a happy camper. The only issue is when I’m trying to really reduce total carbs, the classic almond flour pancakes that I love are just too high for me. ENTER: Isopure unflavored whey isolate protein powder – aka magic dust from the keto gods. Zero carb and versatile as hell! They give these pancakes a pancake texture and more fluff and firmness than if you were just making an egg pancake or crepe.

Here are some notes:

1. If you eat this hot off the pan, they will taste eggy. Give them a hot minute to cool and then you will get the pancake vibes you’ve been craving.
2. I use isopure because it’s the only brand I’ve ever used – if you want to use your favorite brand, go ahead and do so – but I have never used another whey isolate protein powder from another brand.
3. I use unflavored whey isolate so I can control the taste and sweetness. If you have protein powder you want to try to use, please go ahead and try, but the carb count will be different – and possibly the texture.
4. Here’s the sweetener I use for these pancakes – it’s the liquid stevia in toffee because it’s zero total carbs. I understand lots of people calculate net carbs in other sweeteners, but for a true zero carb situation, I prefer this liquid sweetener. It’s easy to work with and mixes beautifully in the batter.
5. The pan I used is a silver dollar pan from Aldi. You can find a similar one on amazon.

Zero Carb Pancakes

Perfect for eggfasts and carnivore.

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Prep Time: 4 minutes minutes

Cook Time: 3 minutes minutes

Total Time: 7 minutes minutes

Course: Breakfast

Cuisine: American

Keyword: eggfast, pancakes, zero carb

Servings: 3 people

Net Carbs: 1g

Equipment

Dash Mini Griddle

Ingredients

• 1 1/2 scoops Isopure Whey Protein Powder – Unflavored! (43g)
• 1 tbsp salted butter
• 3 tbsp half and half
• 2 eggs
• 1 tsp baking powder
• 2 ml stevia liquid drops (toffee flavor or flavor of choice)
• 1/2 tsp vanilla extract

Instructions

• Melt the butter in the microwave (about 20 seconds). Meanwhile, start heating a non-stick pan on medium heat.
• In the same bowl as the butter, add half and half to the warm butter and mix.
• Mix in whey and baking powder to the butter and half and half to form a thick, but smooth batter. No lumps!
• Add vanilla and liquid stevia and continue mixing.
• Whisk in eggs and let the batter sit for a minute or two.
• Pour batter onto the hot pan – let it bubble up and then flip. The first side should only take 1-2 minutes to bubble up and the second side will only need half as much time to cook. Test out one pancake first to adjust sweetness and to get a better idea of cook time on your stove and pan.
• Enjoy with butter and your favorite syrup or jam!

Nutrition

Calories: 158kcal | Carbohydrates: 1g | Protein: 17g | Fat: 9g | Sodium: 266mg | Sugar: 1g | Net Carbs: 1g

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