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Low Carb Pancakes

These low-carb pancakes are both delicious and incredibly easy to make. They’re a wonderfully healthy Saturday morning treat for the whole family.

What you need

  • 1 cup Sally-Ann Creed Almond Flour 
  • 2 large free range eggs 
  • A crack of Himalayan salt 
  • 1tsp baking powder 
  • 1tsp vanilla extract 
  • 1Tbsp Sally-Ann Creed Keto Sweet 
  • 1Tbsp melted butter 
  • 1/2 cup full fat cottage cheese 
  • Coconut Oil for frying in 

Let's cook

  1. Add all the ingredients (except for the oil) into a blender and blend until smooth. 
  2. Preheat a pan on low to medium heat 
  3. Add in coconut oil and coat the pan
  4. Using a large spoon, spoon out the desired amount of batter into the pan 
  5. Cook until the batter starts to bubble and then flip it and cook for about a minute or so. You will be able to see if there is raw batter if you gently press down on the pancake. 
  6. Serve the pancakes with toppings of your choice 

Enjoy!



  • Serves: 6
  • Prep time: 5 min
  • Cook time: 10 min

Products used in recipe

Wild Blossom Honey

470g
R164,00

In stock

Himalayan Pink Rock Salt with Grinder

Organic | 120g
R111,00

In stock

Almond Flour

500g
R290,00

In stock