Keto Pancakes
10
servings20
minutes4
minutesIngredients
1/2 c almond flour
4 oz cream cheese, softened
4 eggs
1 T powdered sweetener
1/2 tsp vanilla extract
Directions
- In a medium bowl, whisk together all ingredients until smooth.
- Allow batter to rest in fridge for about 15 minutes. This will allow batter to thicken slightly.
- In a skillet, melt 1 T of butter or coconut oil.
- Pour in about 3 T of batter per pancake and fry until golden, about 2 minutes. Flip and cook 2 minutes more.
- Serve with butter and syrup, berries and whipped cream, or your choice of toppings!
This is my favorite keto pancake recipe! They’re so tasty that I’ve started using this as waffle batter as well. Just be careful with pouring into a waffle iron, as batter is thin and may pour out if added too quickly.
So easy to make, just 5 ingredients and you can always leave out the sweetener and vanilla if you’re going to eat them with butter and syrup or if you’re going to dust with powdered sweetener and add berries on top. I just like the added sweetness and vanilla flavor in mine.
I like frying mine up in melted butter or coconut oil, but cooking spray works just fine!
*Please note, recipe makes about 10 small pancakes. (Or 2-3 waffles.) Nutrition info is PER PANCAKE. I could easily eat 5 myself, so adjust servings to your macros!
You can find a great keto syrup recipe here: http://www.lowcarblanie.com/recipes/keto-maple-syrup/
-Lanie
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