People ask me often what besides eggs are good for breakfast. Pancakes would be it. But not regular pancakes of course.

This pancake recipe is derived from Dr. Mary Eades’ recipe in the book, Protein Power. She suggested using wheat germ and rice flour but I couldn’t find these ingredients at the time I wanted to try this recipe. So I ended up replacing them with almond flour and whey protein powder. It worked out great!

This became my family’s favorite breakfast and now we have a routine that every Saturday is a pancake day!


5.0 from 1 reviews
Low carb pancakes
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 eggs
  • ½ brick cream cheese
  • ½ cup cottage cheese
  • ½ cup raw almond flour
  • ⅓ cup whey protein powder
  • 1 teaspoon baking powder
  • Pinch of baking soda
  • A little water to thin the batter, if necessary
  1. Whip eggs in a food processor until frothy. Add cheeses and beat until smooth. Add the rest of the ingredients and blend until smooth. The batter should flow smoothly from a spoon.
  2. Heat a nonstick skillet or griddle to about 375 F. Spoon 3 tablespoon of the batter onto the griddle. Cook pancakes until the edges are set and large bubbles appear across the surface, about 1 minute.
  3. Carefully flip them over and cook for half a minute. Serve pancakes on warmed plates with butter.
  4. Variations:
  5. For a nutty and coconut flavor:
  6. Add 1 ½ tbsp finely chopped macadamia nuts or pecans, and 1 tbsp toasted unsweetened coconut flakes to the batter.
  7. For a topping:
  8. Use fresh berry puree instead of syrup.
  9. Make a little fresh berry puree by pulsing ½ cup chopped fresh strawberries, blueberries or raspberries with 2 tablespoons water if needed. Serve with pancakes.


Each serving contains 7g net carbs, 14g protein and 17g fat.

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