keto pancakes
Ingredients:
1 cup almond flour
2 oz cream cheese, softened
2 large eggs
1/4 cup unsweetened almond milk (or water, for thinner pancakes)
1 tbsp sweetener (like erythritol or monk fruit, optional)
1/2 tsp baking powder
1/2 tsp vanilla extract
Pinch of salt
Butter or coconut oil for cooking
Instructions:
Step 1: Prepare the Batter
In a blender or mixing bowl, combine the almond flour, cream cheese, eggs, almond milk, sweetener (if using), baking powder, vanilla extract, and salt.
Blend or whisk until you get a smooth, lump-free batter. If the batter is too thick, add a bit more almond milk or water until you reach your desired consistency.
Step 2: Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or coconut oil.
Pour about 2–3 tbsp of batter onto the skillet for each pancake, forming small rounds (keto pancakes can be a bit delicate, so smaller pancakes are easier to flip).
Cook for 2–3 minutes on each side, or until bubbles start to form on the surface and the edges are set. Flip carefully and cook for another 1–2 minutes until golden brown.
Step 3: Serve
Serve the pancakes warm with keto-friendly toppings like sugar-free syrup, whipped cream, berries, or a sprinkle of cinnamon.
Tips:
Make them fluffier: You can add 1/4 tsp of xanthan gum to the batter to make the pancakes a bit fluffier.
Thinner pancakes: For thinner pancakes, add more almond milk or water.
