Low Carb Pancakes

Here’s a recipe in honour of Shrove Tuesday, inspired by Eddy and Claire’s recipe over at Dia-Beat This!

This mix makes about 12 pancakes.


  • 170g of chickpea flour
  • 3 tbsp of Xylitol
  • 1/2 tsp of baking powder
  • 1/2 tsp of salt
  • 85g of butter
  • 1/2 tsp of vanilla extract
  • 255 mil of sparkling water
  • 6 large (free range) eggs


  1. Whisk flour, Xylitol, baking powder and salt in a large bowl
  2. Add the eggs, butter (melted), vanilla and stir to combine
  3. Add the water and stir until smooth
  4. Let the mix rest for a few minutes to thicken
  5. Shallow fry, adding some melted butter, flip when the first side becomes golden brown
  6. Serve with lemon juice and Xylitiol, or raspberries and creme fraiche, or chopped apple and cinnamon

The original recipe uses coconut flour & truvia and states that the nutritional values are:

Carbs: 5.85g
Cals: 181kcal

My substitutions are in bold

The nutritional values for this recipe to follow…

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