These Carbquik pancakes are low carb, fluffy, and delicious.
There are a lot of options when it comes to making low carb pancakes. Almond flour and coconut flour are 2 popular low carb alternatives.
But my personal favorite is Carbquik. As it comes the closest to traditional Bisquick pancakes. Thick, fluffy pancakes without all the carbs.
Keep in mind this is NOT keto, paleo, or Whole 30 because Carbquik does contain wheat. But… it is low carb. And if you’re on a low carb diet and craving some yummy pancakes – these will certainly do the trick!
You can top it off with some ChocZero maple syrup. The only sugar free maple syrup on the market without sugar or sugar alcohols.
This is one of my favorite syrup alternatives because it’s rich and thick with just 2g net carbs per serving. Warm it up in the microwave for just a bit and now you’ve got a rich, decadent breakfast.
A lot of low-carb syrup options tend to be watered-down. If you’re going to have pancakes, you want the full experience. And I like warm, thick, rich syrup to pour over my pancakes.
If you like, you can even whip up your own sugar-free maple syrup at home. It’s just 4-ingredients.
How to Make Carbquick Pancakes
This recipe makes 10 pancakes. Just 1.5g net carbs per pancake.
Start by beating an egg. Set to the side. Then melt 1/2 stick of butter in the microwave. Set to the side.
In a large bowl, combine 1 cup Carbquik, 1/4 cup heavy cream, 1/2 cup water, 1/2 stick butter (melted), 1 egg (beaten), and 1 Tbsp water.
Mix just enough to combine all ingredients. But don’t overmix it. This keeps the pancakes fluffy.
Pour approximately 1/4 cup portions of the batter onto a sprayed griddle or frying pan.
Flip when bubbles form and edges are cooked. Turn and cook until golden.
Top it off with some butter and syrup and enjoy!
Tips for Making the Best Carbquik Pancakes
1. Do NOT overmix the batter.
You want to stir the batter just enough to combine all ingredients. Lumps are actually okay! If you’re a bit of a perfectionist like me, I’m always tempted to create a perfectly smooth batter.
But that can actually ruin your pancakes. Making them chewy instead of fluffy.
For light, fluffy pancakes, mix the batter until your dry and wet ingredients are just combined and the streaks of Carbquick have disappeared.
But lumps are a-ok. In fact, they’re essential to making the perfect pancake.
2. Cook with oil. Not butter.
If you’re curious why we make these pancakes with vegetable oil spray, here’s the secret.
Although butter might seem like an excellent option for cooking your pancakes, it burns easily. Especially when you’re cooking on medium heat for an extended
period of time.
Cooking your pancakes with vegetable oil, coconut oil or spray is important for ensuring that your pancakes don’t stick or burn. Resulting in a perfectly cooked batch.
If you must cook with butter, be sure to use clarified butter. Which is milk-solid free. The milk solids have already been separated so it doesn’t burn as easily.
3. Resist the urge to press down the pancake with your spatula. Pressing will not make it cook any faster. Plus, it changes the texture of the pancake. You don’t
want to lose that soft, fluffy interior.
Allow the batter to cook uninterrupted to ensure light, fluffy pancakes.
4. Flipping too early.
So, when’s the perfect time to flip your pancakes? Lots of people say that you should flip the pancake when bubbles start to form. Not so fast!
Hold off until the bubbles pop and leave small holes on top of the surface. For most pancakes, this takes around 3 to 4 minutes.
Essentially, you’re waiting for the bubbles on the surface to burst, not just bubble.
When the pancake lifts easily off the griddle/pan, it’s ready to flip. Cook on the other side until it’s a nice golden brown.
Baking with Carbquick
Carbquick is similar to Bisquick. You can use it to make pancakes, waffles, biscuits, pizza crust, cookies, zucchini bread, bagels, and more. In fact, it comes with 9 different recipes on the box.
Because Carbquik is made from Carbalose (instead of regular flour), it has 80% fewer net carbs.
One serving size of Carbquik contains 16 grams of carbs. But it also contains 14 grams of dietary fiber. Which makes for 2 grams of net carbs per serving.
Allowing you to enjoy many of your favorite foods – with less carbs.
However, I still recommend using this sparingly. I like to save these pancakes as a treat for the weekend. Makes for an extra special breakfast on Saturday morning.
Also – your insulin response to Carbquik can be completely different than someone else. So if you’re watching your insulin, you’ll need to see how your body responds. As it varies from person to person.
But if you’re looking for low-carb alternatives, Carbquick is definitely an option you should look at. It certainly comes the closest in terms of taste, texture, and flavor.
Carbquik Pancakes – Low Carb and Delish!
10
servings5
minutes15
minutesIngredients
1 cup Carbquik
1/4 cup heavy cream
1/2 cup water
1/2 stick butter (melted)
1 egg (beaten)
1 Tbsp water
Vegetable oil spray (Can also use coconut oil spray)
Instructions
- Combine all ingredients in a bowl. Mix just enough to combine all ingredients. But don’t overmix it. Lumps are okay! This keeps the pancakes fluffy.
- Pour approximately 1/4 cup portions of the batter onto a sprayed (or greased) griddle or frying pan.
- Flip when bubbles form and edges are cooked. Turn and cook until golden.
- Top it off with some butter and syrup and enjoy!
Hi Kim
I love your Carbquik recipes. Thank you for sharing them.
Question: Could I substitute oil (like avocado oil or olive oil) for the butter? I need to keep saturated fat at a minimum, and substituting oil would help do that.
Thank you
Hi Suzanne!
That should be fine, but keep in mind, the flavor won’t be quite the same.
But since it’s only 1/4 cup, you likely won’t notice too much