Low carb multigrain pancakes are light and fluffy with a kiss of sweetness. Make these incredibly tasty pancakes for your entire family to enjoy, topped off with everyone’s favorite fresh seasonal fruits, caramelized bananas, nuts, sugar-free syrups, sugar-free compotes, ricotta, or whipped heavy cream.

Low Carb Multigrain Pancakes topped with caramelized bananas, blackberries, and chopped nuts.

Why We Love this Recipe So Much

Multigrain pancakes are one of my absolute favorite breakfast items! Aside from the fact that these low carb multigrain pancakes are packed with a multitude of healthy grains, they are just so dangerously delicious.

You can put just about anything on multigrain pancakes. They’re not too sweet and are such a hearty cake they can host a large variety of ingredients to share in their spotlight.

What is Buckwheat?

Although buckwheat has the word “wheat” in it, it does not contain any wheat at all. It is a grain and is gluten free. Buckwheat has a robust flavor, similar to hops, and can have a bitter and floral flavor to it.

Buckwheat originated in China around 6000 years ago before spreading through the European countries and into Japan. When buckwheat reached the Americas in the 1600’s, it was mostly incorporated into animal feed. It wasn’t until the 1970’s that buckwheat became a popular grain for gluten free baking.

What you will need:

Buckwheat flour
Flaxseed meal
Almond flour
Whey protein, plain or vanilla
Oats, old fashioned
Coconut flour
Sweetener, brown
Whole milk
Sour cream
Eggs

Low Carb Multigrain Pancakes sprinkled with powdered sugar and ready to eat with a knife and fork.

Low Carb Multigrain Pancake Nutrition

Each pancake will approximately contain 195 calories, 13 grams of fat, 8.3 net carbs, and 9.9 grams of protein. These calculations do not reflect any butter or oil used in the pan to prevent the batter from sticking. These numbers are provided in good faith, are not concrete, and are calculated to the best of our ability.

How to make Low Carb Multigrain Pancakes

Combine the dry ingredients together in a large bowl and mix. In a heat safe bowl microwave, or in a small saucepan over medium heat, measure the water and milk and heat until it is lukewarm.

In a separate large bowl, whisk the sour cream and eggs together, then incorporate the milk mixture. Transfer the milk mixture to the dry ingredients, mix well and allow to set for five minutes. If the batter is is too thick, add more milk.

Heat a flat griddle or skillet over medium heat and butter or oil as needed. Pour or spoon out batter onto the cooking surface and cook until each side is browned well.