Keto pancakes
These keto pancakes offer a low-carb alternative to traditional pancakes, featuring cream cheese and eggs blended with coconut flour and cinnamon. Quick to prepare, they result in fluffy and satisfying pancakes suitable for a ketogenic breakfast.
Cook time 5 min
Prep time 5 min
Ingredients:
2 oz cream cheese2 eggs
1 tsp cinnamon
1/3 oz coconut flour
1 tsp stevia leaf sweetener
Keto pancakes are a delicious low-carb alternative to traditional pancakes, perfect for those following a ketogenic diet or anyone looking for a healthier breakfast option. Made with cream cheese, eggs, and a hint of cinnamon, these pancakes are fluffy, tasty, and incredibly easy to prepare.
Instructions:
- Make sure the cream cheese is softened to room temperature to ensure easy mixing.
- Crack the eggs into a small bowl for easy handling.
- In a medium-sized mixing bowl, add the softened cream cheese.
- Using a whisk or a hand mixer, blend the cream cheese until it is smooth and free of lumps.
- Add the eggs to the bowl and continue to whisk until well combined and smooth.
- Gradually add the coconut flour to the mixture, stirring continuously to avoid lumps.
- Sprinkle in the ground cinnamon and stevia leaf sweetener. Mix until all ingredients are well integrated and you have a smooth batter.
- Heat a non-stick skillet or griddle over medium heat.
- Lightly grease the skillet with a small amount of butter, coconut oil, or cooking spray to prevent sticking.
- Pour about 2-3 tablespoons of batter onto the heated skillet to form each pancake.
- Cook for 1-2 minutes, or until bubbles start to form on the surface of the pancake and the edges begin to set.
- Carefully flip the pancake using a spatula and cook for an additional 1-2 minutes, or until the pancakes are golden brown and cooked through.
- Once cooked, transfer the pancakes to a plate.
- Serve warm. You can top your keto pancakes with keto-friendly toppings such as sugar-free syrupor jam, fresh berries, whipped cream, or a dusting of additional cinnamon if desired.
Enjoy your delightful keto pancakes with your choice of toppings like fresh berries, sugar-free syrup, or a dollop of whipped cream. These pancakes are not only delicious but also nutritionally aligned with your keto lifestyle, making them a go-to breakfast option.
Keto pancakes FAQ:
Keto pancakes typically need about 1-2 minutes per side. Cook until bubbles form on the surface and the edges start to set. Flip and cook for another 1-2 minutes until golden brown.
Coconut flour is very absorbent, and a direct substitution with other flours like almond flour won’t work. If using almond flour, you may need to adjust the quantity and add more eggs to maintain the batter's consistency.
Store leftover keto pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to a month.
Pancakes are done when they are golden brown on both sides, no longer soggy in the center, and they spring back when lightly pressed. Bubbles on the surface also indicate readiness for flipping.
You can substitute stevia with other low-carb sweeteners like erythritol or monk fruit sweetener in the same quantity, adjusting to taste if necessary. Always check sweetness levels as they may vary.
Tips:
- Make sure the cream cheese is at room temperature for easier mixing.
- Blend the ingredients together for a smooth and consistent batter.
- Let the batter sit for a few minutes before cooking to allow the coconut flour to absorb the moisture.
- Cook the pancakes on medium-low heat to prevent burning and ensure they cook through evenly.
- Use a non-stick skillet or a lightly greased griddle to avoid sticking.
- Serve immediately or keep them warm in a low-temperature oven until ready to enjoy.
Nutrition per serving
1 ServingsCalories 270kcal
Protein 18g
Carbohydrates 12g
Fiber 2.32g
Sugar 4.12g
Fat 18g
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