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Easy Keto Pancakes
Easy Keto Pancakes

Easy Keto Pancakes
Easy Keto Pancakes
Source
Ingredients:
1
Servings
  • 2
    item
     large eggs
  • 4
    oz
     (113 g) cream cheese, softened
  • 60
    ml
     almond flour
  • 1
    tbsp
     coconut flour
  • 1
    tsp
     baking powder
  • 1
    tsp
     vanilla extract
  • 1
    tbsp
     erythritol or another keto-friendly sweetener (optional)
  • 1
    item
     pinch of salt
  • 1
    item
     butter or oil for greasing the pan
Easy Keto Pancakes
Instructions:
  1. Prepare the Batter: In a medium bowl, whisk the eggs until well beaten. Add the softened cream cheese and mix until smooth.
  2. In another bowl, combine the almond flour, coconut flour, baking powder, vanilla extract, sweetener (if using), and a pinch of salt. Mix well.
  3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. The batter will be thick but smooth.
  4. Cook the Pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
  5. Pour about ¼ cup of batter per pancake onto the skillet. Spread slightly if needed to form a round shape.
  6. Cook for 2-3 minutes on each side, or until golden brown and cooked through. Flip carefully with a spatula.
  7. Remove the pancakes from the skillet and keep warm while you cook the remaining batter. Serve with your favorite keto toppings like fresh berries, sugar-free syrup, or whipped cream.
  • 2
    item
     large eggs
  • 4
    oz
     (113 g) cream cheese, softened
  • 60
    ml
     almond flour
  • 1
    tbsp
     coconut flour
  • 1
    tsp
     baking powder
  • 1
    tsp
     vanilla extract
  • 1
    tbsp
     erythritol or another keto-friendly sweetener (optional)
  • 1
    item
     pinch of salt
  • 1
    item
     butter or oil for greasing the pan
1
Servings
0

Prepare the Batter: In a medium bowl, whisk the eggs until well beaten. Add the softened cream cheese and mix until smooth.

In another bowl, combine the almond flour, coconut flour, baking powder, vanilla extract, sweetener (if using), and a pinch of salt. Mix well.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. The batter will be thick but smooth.

Cook the Pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.

Pour about ¼ cup of batter per pancake onto the skillet. Spread slightly if needed to form a round shape.

Cook for 2-3 minutes on each side, or until golden brown and cooked through. Flip carefully with a spatula.

Remove the pancakes from the skillet and keep warm while you cook the remaining batter. Serve with your favorite keto toppings like fresh berries, sugar-free syrup, or whipped cream.

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