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Seriously, this is the best pancake I've ever made, and on top of that, it's so easy to make. As you know, I have a certain intolerance to gluten, and this pancake is gluten-free and keto-friendly. You will love it!
Eggs, Cream Cheese, Almond Flour
Gluten, Soy
20 minutes
10 minutes
10 minutes
4 eggs
110g cream cheese
140g almond flour
2 teaspoons vanilla extract
3 tablespoons erythritol
1 teaspoon baking powder
Blend the Ingredients:
In a blender, combine the eggs, cream cheese, almond flour, vanilla extract, erythritol, and baking powder. Blend until the mixture is smooth and well combined.
Cook the Pancakes:
Heat a non-stick frying pan over medium-low heat. Lightly grease the pan with a little butter or oil if needed.
Pour the Batter:
Using a measuring spoon, pour the batter onto the pan to form pancakes. Using a measuring spoon helps ensure your pancakes are all the same size.
Cook Until Bubbles Form:
Cook the pancakes for about 2-3 minutes, or until bubbles start to form on the surface. Carefully flip and cook for another 1-2 minutes, or until golden brown.
Serve:
Serve your keto pancakes warm with your favorite toppings, such as berries, sugar-free syrup, or a dollop of whipped cream.
Tip: Use a measuring spoon to pour the batter to ensure your pancakes are all the same size.
Variation: Add a handful of blueberries or chocolate chips to the batter for extra flavor.
Calories: 150, Protein: 8g, Carbohydrates: 5g, Fat: 12g
These keto pancakes are perfect for a delicious and satisfying breakfast. Serve them with your favorite low-carb toppings for a delightful meal.
