About This Recipe
This keto pancake recipe uses almond flour and cream cheese to create fluffy, low-carb breakfast pancakes. The recipe requires basic cooking equipment and produces approximately 6 servings.
Why You’ll Love This Recipe
- Contains only 3g net carbs per serving
- Uses common keto-friendly ingredients
- Requires under 20 minutes total preparation time
- Provides high-fat, low-carb breakfast option
- Produces light and fluffy texture without grains
Ingredients
- 4 large eggs
- 4 oz full-fat cream cheese, softened
- 1 cup almond flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp erythritol or preferred keto sweetener
- ¼ tsp salt
- Butter or coconut oil for cooking
Step by Step Instructions
- Combine eggs, softened cream cheese, and vanilla extract in a blender. Blend until smooth.
- Add almond flour, baking powder, sweetener, and salt to the blender. Blend for 15-20 seconds until fully incorporated.
- Let batter rest for 5 minutes to thicken.
- Heat butter or coconut oil in a non-stick skillet over medium-low heat.
- Pour ¼ cup portions of batter onto the skillet. Cook for 2-3 minutes until edges set and bubbles form.
- Flip carefully and cook for another 1-2 minutes until golden brown.
- Repeat with remaining batter, adding more fat to skillet as needed.
FAQ
Can I use coconut flour instead?
No. Coconut flour requires different liquid ratios and will alter texture.
Why didn’t my pancakes rise?
Baking powder may be expired. Ensure skillet temperature is medium-low, not high.
Can I make the batter ahead?
Batter is best used immediately. Refrigeration causes thickening and requires thinning with water.
You Must Know
- Medium-low heat prevents burning since almond flour browns quickly
- Batter must rest to achieve proper thickness
- Over-blending develops egg proteins and creates dense pancakes
- Pancakes are fragile when flipping; use thin spatula
Storage Tips
- Cool completely before storing
- Refrigerate in airtight container for up to 3 days
- Freeze with parchment paper between layers for up to 1 month
- Reheat in toaster or skillet at medium heat
- Do not microwave frozen pancakes; thaw first to prevent sogginess