These Carbquik pancakes are delicious and contain two net carbs per serving. It’s low in sodium and calories and doesn’t have any sugars, sugar alcohols, or trans-fats. In short, it’s perfect for all popular low-carb diets.
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Are you looking for quick low carb pancake recipes? If yes, I have a great recipe to share with you. You may know about the two standard low carb pancake options made using almond flour and coconut flour.
I, however, have a personal favorite in these fluffy and delicious low carb CarbQuik pancakes. You could say it’s somewhat similar to traditional thick and fluffy Bisquick pancakes. The only difference is that there are no carbs.
I have to say that this isn’t a keto, paleo, or Whole 30 pancake because it contains wheat. These are low carbs and make the perfect choice if you are on a low carb diet, and crave some yummy pancakes.
It’s best eaten with a topping of some ChocZero maple syrup. It’s my favorite syrup alternatives because it’s creamy and thick, and contains just 2g net carbs per serving. Besides, it’s the only sugar-free maple syrup available without any sugar or sugar alcohols.
You have to heat it for a few seconds in the microwave to use for a rich and decadent breakfast. The warm, thick, rich syrup is just perfect for pouring over my pancakes to enjoy the full experience of pancakes.
What is CarbQuik?
It is an excellent and delicious low-carb baking mix containing just two net carbs per serving. It’s low in sodium and calories and doesn’t have any sugars, sugar alcohols, or trans-fats. In short, it’s perfect for all popular low-carb diets.
It’s also high in some proper nutrients like fiber and protein, and as it contains wheat and not soy, it’s a great-tasting, low-carb meal. Use Carbquik not only to make pancakes, but also in other recipes like waffles, biscuits, muffins, dumplings, pizza crust, cakes, and sweet dough recipes.
Watch the video
What is Carbquick made of?
It is made of Carbalose that is mostly from wheat, behaves like wheat flour, and lacks non-fiber carbohydrates.
What is Carbalose flour?
Carbalose flour is uniquely made from enzyme-modified wheat, wheat protein, plant fiber, and unique conditioners like enzymes, conditioners, and emulsifiers. Unlike other low-carb products, Carbquik was submitted in both dry and baked form to two food labs, Microbac Laboratories and Siliker Laboratories. You can see the results in the nutrition label.
Useful tips
Here are some tips I find useful to help you make the best pancakes.
1 No over-mixing of the batter.
I suggest you stir the batter enough to combine the ingredients. While lumps are okay, I usually prefer having a smooth mixture. However, it ruins the pancakes by making them chewy instead of fluffy.
I suggest you mix the batter till the dry and wet ingredients combine, and the streaks disappear for light and fluffy pancakes. It’s okay if there are a few lumps; in fact, they are the secret to the perfect pancake!
2 Don’t use butter. Use oil for cooking.
Here’s our secret to using vegetable oil spray for cooking these pancakes. Yes, butter is an excellent option, but the problem is that it quickly burns. The chances of burning are higher if you prepare it on medium heat for a more extended time.
You are sure your pancakes don’t burn and end up perfectly cooked if you cook it with vegetable or coconut oil or spray. If you do need to use butter, use clarified butter that’s milk-solid free. Why? Well, it’s because its milk solids are already separated, and there’s no worry about anything burning.
3 Don’t use your spatula to press down the pancake.
I had a habit of pressing pancakes, thinking it will cook faster. However, it doesn’t, and in fact, it also changes the pancake texture. Letting the batter cook uninterrupted gives you light and fluffy pancakes with a smooth and soft interior.
4 Don’t flip too early.
You may wonder when the best time is to flip pancakes. Well, many say that you should flip it over when the bubbles start forming. However, that’s too quick!
I’ve found out that you get the best pancakes if you wait till the bubble pop and leave small holes on the top of the surface. It usually takes 3-4minutes, and you have to wait for the bubbles to reach the surface and burst.
Besides, you know the pancake is ready to flip when it quickly lifts off the griddle pan. Once flipped, cook on the other side till it’s a nice golden brown.
How to bake with Carbquik
As CarbQuik is like Bisquick you can use it to make pancakes, waffles, biscuits, pizza crust, zucchini bread, bagel, and more. You find more than nine different recipes on the box, and as Carbquick contains Carbalose and not regular flour, it has 80% fewer net carbs.
How many carbs does Carbquik have?
Each serving size measures 16 grams of carbs. However, as it also contains 14 grams of dietary flour, it has 2 grams of net carbs per serving.
That is what I like about it. It lets me enjoy more of my favorite foods while consuming fewer calories!
But I suggest you don’t use Carbquik much. I use it only as a weekend treat, as an extra special Saturday morning breakfast.
However, I have to warn your body’s insulin response to Carbquik is much different from other foodstuffs. So if you watch your insulin, I suggest you watch your body responds because it varies from one person to another.
So if you ask me, it is definitely an option if you are looking for a low-carb alternative, thanks to its great taste, flavor, and texture!
Does carbquik go bad?
Since the main ingredient is flour, it doesn’t get spoiled or get staled quickly. However, if correctly sealed and rightly stored, I can use it for more than six months to about a year according to the sell-by date info.
What can I use instead of Carbquik mix?
- 5 c almond flour
- ⅔ c whey protein isolate
- 3 tablespoon baking powder
- 1.5 teaspoon cream of tartar
- 2 tablespoon Splenda (or Swerve), granular
- 2 teaspoon salt
- 1 c lard or tallow
Directions:
- Combine and mix thoroughly the dry ingredients using a wire whisk and sift them.
- Break in the lard (or butter) until it turns like a coarse meal. Transfer the mixture to an airtight container and store it in the freezer to keep it fresh longer.
- This makes around 6 cups. Use as per your recipe requirements.
Ingredients you'll need
- 2 cups Carbquik Low Carb Baking Mix
- 2 tablespoon heavy cream
- ½ cup water + 2 tablespoon (or use ¾ cup half-and-half instead of heavy cream and water)
- 1 stick butter (melted)
- 1 egg (beaten)
- 1 tablespoon water
- oil spray (coconut oil)
How do you make Carbquik mix - step by step
Mix the Batter:
1 In a bowl, mix all the ingredients and adjust the water as needed to make a smooth, pourable batter.
2 Whisk just enough but do not over-mix. Lumps are fine which yields fluffy pancakes.
Cook the Pancake:
3 Spray coconut oil (or vegetable oil) into the frying pan or the griddle and heat it to medium-high.
4Once the griddle is hot, ladle the portions (about ¼ cup)and wait until bubbles form and the edges are cooked before flipping.
5 Turn and cook the other side until golden brown. Note: Spray some oil every time you cook the new batch of pancakes.
6 Serve it warm and top it off with butter or sugar-free syrup and your favorite fruits.
Other breakfast recipes:
Full Recipe
Carbquik Low Carb Pancakes Recipe
Ingredients:
- 2 cups Carbquik Low Carb Baking Mix
- 2 tablespoon heavy cream
- ½ cup water + 2 tbsp (or use ¾ cup half-and-half instead of heavy cream and water)
- 1 stick butter (melted)
- 1 egg (beaten)
- 1 tablespoon water
- oil spray (coconut oil)
Instructions:
Mix the Batter:
- In a bowl, mix all the ingredients and adjust the water as needed to make a smooth, pourable batter.
- Whisk just enough but do not over-mix. Lumps are fine which yield fluffy pancakes.
Cook the Pancake:
- Spray coconut oil (or vegetable oil) into the frying pan or the griddle and heat it to medium-high.
- Once the griddle is hot, ladle the portions (about ¼ cup)and wait until the bubbles formed and the edges are cooked before flipping.
- Turn and cook the other side until golden brown. Note: Spray some oil every time you cook the new batch of pancake.
- Serve it warm and top it off with butter or sugar-free syrup + your favorite fruits.
Watch the Video:
Notes
Below is the recipe:
- 5 c almond flour
- ⅔ c whey protein isolate
- 3 tablespoon baking powder
- 1.5 teaspoon cream of tartar
- 2 tablespoon Splenda (or Swerve), granular
- 2 teaspoon salt
- 1 c lard or tallow
directions:
- Combine and mix thoroughly the dry ingredients using a wire whisk and sift them.
- Break in the lard (or butter) until it turns like a coarse meal. Transfer the mixture to an airtight container and store it in the freezer to keep it fresh longer.
- This makes around 6 cups. Use as per your recipe requirements.
Nutrition Information:
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
