Keto Low Carb Pancakes are made with only a few ingredients and sneaks in low carb squash, without compromising taste or adding grittiness.
Keto Low Carb Pancakes
Do these Keto Low Carb Pancakes not look fantastic?
There are veggies in this recipe. And it is not butternut or acorn squash, which are higher in carbs and sugar.
There is a pancake recipe in the movie, The Magic Pill, which is made with squash, eggs and almond butter.
After looking up the recipe, I discovered that the squashed used was cooked butternut squash.
I love that squash, but it is higher in carbohydrates and sugar. For the paleo diet, it’s great. But, not for keto and low carb diets.
Cast of Ingredients for Keto Low Carb Pancakes
Zucchini and crooked neck squash are both lower in carbs, but contain a lot of water and when cooked become very juicy.
Hmmmm, I was determined to figure out a way to make pancakes in similar fashion to The Magic Pill.
Jump to Section
Ingredients for Keto Low Carb Pancakes.
- Crooked Neck Squash – zucchini will work too, I just didn’t want green pancakes.
- Almond Butter
- Eggs
- Coconut Flour – this helps bind the ingredients and absorbs all the excess water from the squash.
- Sea Salt
So, now you know the sneaky ingredient is crooked neck squash.
So many times, low carb and keto bready products are gritty from the low carb products used.
While my Low Carb Belgain Waffle Recipe are really good, they almond flour does cause a bit of a gritty finish. These Keto Low Carb Pancakes are nice and smooth!!!
All Ingredients in Food Processor
Yes, I know, this looks really gross.
I promise that there is no taste of squash in the pancakes.
The squash is raw too! I didn’t want to have to first cook the squash, as who has time for that in the morning?
A food processor is the best way to get the batter to a nice and smooth consistency.
It is a great kitchen tool to have and I use it in so many of my recipes. For example, you can see it my TOG All Purpose Low Carb Seasoned Breading recipe.
Scrape Down the Inside of the Bowl!
When using a food processor, some of the food will stick to the sides of the bowl.
It’s good to stop the motor, remove the lid and scrape down the side. I am partial to the di Oro Living Silicone Spatulas Set.
This way, everything will be well combined.
Let the Batter Thicken
Butternut squash has a denser flesh than crooked neck squash.
To combat all the water, I figured coconut flour would do the trick, as it absorbs water like a sponge!
Works like a charm!
A large measuring cup or other bowl with a pour spout will help when you begin to make the Keto Low Carb Pancakes.
Tips and Tricks.
- Use a food processor.
- Scrape down the inside bowl of the food processor and processor again.
- Start with a hot skillet or griddle.
- Let the batter sit in order to thicken.
- Wait until bubbles are seen around the edges of pancakes before flipping.
Pancakes in the Skillet
Heat up a Cast Iron Skillet or Griddle
I don’t get it. In person, this cast iron skillet is completely pitch black, slick and beautiful.
My photography is not professional by any means, but, what the heck? My lights are casting odd things.
The batter is thick enough not to spread eagle.
The pancakes look nice and round just by a hand pour!
Keto Low Carb Pancakes with Squash
Enjoy with a low carb maple syrup and lots of butter!
More Yummy Low Carb Breakfast Recipes to Try.
- Pressure Cooker Low Carb Mini Mushroom Quiche Egg Bites
- Low Carb Belgian Waffles Keto w/Coconut Flour
- Low Carb Air Fryer Radish Hash Browns / Home Fries
- Low Carb Pumpkin Cheesecake Pancakes
Kitchen Equipment and Essentials
- J.A. Henckels Classic 8 inch Chef’s Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- di Oro Living Silicone Spatulas Set
- LamsonSharp Chef’s Slotted Turner– I totally love this spatula!
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Porcelain & Bamboo Salt Box with Spoon
- My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
- Lodge 10.25″ Cast Iron Skillet
- Lodge 8″ Cast Iron Skillet
- Lock N Lock Small Container
- Lock N Lock Storage Container
- Cuisinart Large Food Processor
- Almond Butter
- Coconut Flour
- Lakanto Maple Sugar Free Pancake Syrup
Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!
If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!
Here is the handy printable recipe:
Low Carb Squash Pancakes
Ingredients
- 9 onces Crooked Neck Yellow Squash ends removed
- 5 large Eggs
- 5 ounces Almond Butter
- 3 Tablespoons Coconut Flour
- 1 teaspoon Sea Salt
Instructions
- Add all ingredients to a bowl of a food processor and process until smooth. Make sure to use a spatula and scrape down the sides of the bowl and then process again.
- Pour into a large bowl and let sit 10 minutes to thicken.
- Heat a cast iron skillet or griddle and after it is hot, add just enough coconut oil to lightly cover the bottom.
- Pour about 1/4 cup of batter for each pancake onto hot skillet. When the edges begin to bubble, flip over the pancakes. Add more oil to skillet as necessary.
- Serve with a pad of butter and low carb syrup.
Nutrition
PIN this Keto Low Carb Pancakes!
Keto Low Carb Pancakes with Sneaky Squash
I love these pancakes! Have eaten them on a regular basis since I discovered your recipe after seeing “The Magic Pill.”
For the bad news; I now have an allergy to coconut. Other than almond flour, is there another similar flour that could give the same non-grainy texture as coconut flour? I read sesame flour might… Thank you!
Do we peel the squash and desired or put it in whole?
Thanks for the recipe.
Here’s some photo advice in return! 🙂
The reason your skillet looks whiter than normal (which you mentioned above) is because the camera is on an automatic exposure setting — when you show it a dark object, it’s keeps the shutter open longer to let in more light, leaving your skillet looking more grey than black. It’s the camera trying to make the darker scene lighter! If you want to improve it, use a spot-exposure setting, and aim the focus square at the pancake — will make the image darker 🙂
Can I substitute regular butter for almond butter in the recipe? We are nut free, due to allergies.
I wouldn’t think so. Jill
These were excellent! Very pleasantly surprised!!!
Thank you, Patty. Jill
This morning I got out my MaraNatha Almond Butter and began looking for pancake recipes that incorporated the almond butter and veges and voila! I came across your site. My husband is diabetic and is in stage 3 CKD, and is now stable, but has been told to cut back on salt and to go light on protein. I have been experimenting with various versions of pancakes every Saturday. I can’t wait to try this. I plan to use zucchini as my yellow squash is frozen. Even though I haven’t made these yet, I’m giving this recipe five stars for being healthy! How do you think almond flour would work in this recipe as I have both almond flour and coconut flour?
Yolande, with almond flour, you would need less liquid. There is a difference in cooking with the flours. Jill
If you can not have nuts what ells can u use.
I used zucchini and the appearance was reminiscent of a multigrain pancake. The consistency was the best I’ve tried. Tested by 3 family members and all gave the thumbs up. I will certainly be making these in rotation.
Thank you, Michelle. I am so glad you like this recipe. Jill
Do you think I could substitute yellow summer squash for the crookneck? I’ve never seen crookneck for sale where I live. Thank you.
Yes, it is the same thing. Jill
Thank you. One more question: is it 2 carbs per pancake?
Says 20 pancakes, 2g carbs in each (does not say NET carbs) but there is ig of fiber so…. is it 1 NET carb?? I will certainly try this–with PB or pecan butter.
Ok, my picky husband said, “They are the most pancake like thing you’ve made yet!” He loves peanut butter, as do our boys. The added veggies are a huge plus. The only complaint is that they are quite salty by themselves. I usually eat my pancakes with whipped cream, but these are too salty for that. So I put some sweet cinnamon butter on them and it covered up the salt, so syrup probably will as well. That being said, next time (and there will DEFINITELY be a next time) I’m going to half the salt.
Mmmm. Cinnamon butter sounds really good!
if you can help: I am keto by myself and 20 pancakes are too much. Could the batter be frozen. Or, how long does it keep in the fridge. I was going to cut in half, but not sure how to divide 5 eggs. thanks. so much..
You can freeze the pancakes. Jill
I flash freeze the pancakes singly. Then put them n a container.