These delicious keto pancakes are fluffy, low in carbs, and perfect for a satisfying breakfast. They are made with almond flour and cream cheese, making them a great option for those following a ketogenic diet.
Ingredients
- 1 cup almond flour
- 2 oz cream cheese, softened
- 2 large eggs
- 1/4 cup unsweetened almond milk (or any low-carb milk alternative)
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- Butter or coconut oil, for cooking
- Optional toppings: sugar-free syrup, fresh berries, whipped cream, or nuts
Instructions
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Prepare the Batter:
- In a medium mixing bowl, combine the almond flour, baking powder, and salt. Mix well to ensure there are no lumps.
- In another bowl, beat the softened cream cheese until smooth. Add the eggs, almond milk, and vanilla extract. Whisk until fully combined and creamy.
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Combine Mixtures:
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
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Heat the Pan:
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or coconut oil to coat the surface.
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or coconut oil to coat the surface.
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Cook the Pancakes:
- Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Carefully flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
- Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Carefully flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
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Serve:
- Remove the pancakes from the skillet and keep warm while you cook the remaining batter. Serve the pancakes warm with your choice of toppings, such as sugar-free syrup, fresh berries, or whipped cream.
- Remove the pancakes from the skillet and keep warm while you cook the remaining batter. Serve the pancakes warm with your choice of toppings, such as sugar-free syrup, fresh berries, or whipped cream.
Tips
- For extra flavor, consider adding a pinch of cinnamon or a few drops of almond extract to the batter.
- If you prefer thinner pancakes, you can add a little more almond milk to the batter until you reach your desired consistency.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
Enjoy your delicious keto pancakes!
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