Keto Pancakes

"A delicious keto pancakes recipe that doesn’t require a lot of fuss, switches out almond flour for coconut flour and is the BEST low carb pancake you will ever have!"

Main Ingredient

cream cheese

INGREDIENTS:

– 8 oz. cream cheese, softened at room temperature – 4 eggs – ½ cup coconut flour – ¼ c monkfruit sweetener, or other favorite keto sweetener – ½ cup heavy cream, or keto approved milk of choice – 2 teaspoons baking powder – 1 teaspoon vanilla extract

The BEST Keto Pancakes

Yield

8 Servings

PROTEIN

6.3g

Time

15 Minutes

TOTAL CARBS

5.4g

1. Preheat your griddle or non stick skillet to low. (A griddle is the preferred cooking method for these keto pancakes)

Preheat

2. Add all ingredients in a blender.

Add them all

3. Blend until mixture is combined.

Blend it

4. Pour pancake mixture onto the pre-heated, greased griddle or non stick pan. Pour enough to form a 3 inch in diameter pancake. Larger pancakes are harder to flip.

Pour the batter

5. Cook the pancakes on low heat until the edges start to set and the underside of the pancake is golden brown. Takes about 2-3 minutes on the first side.

Cook them up

6. Slide a rubber spatula under the pancake and flip the pancake to cook the other side, about 1-2 minutes.

Flip'm

7. Remove pancakes from the griddle. 

Now eat!

8. Pour pancake batter into a rimmed baking sheet lined with parchment paper. Bake at 350 degrees for 17 to 20 minutes.

Sheet Pan Instructions (alternative to the griddle)

Enjoy!

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