KETO PANCAKES

Keto Pancakes image

While this recipe is slightly more involved, it is full of flavor, keto-friendly and best of all, has a texture a lot like regular pancakes. Top with your choice of keto-approved syrup, keto whipped cream, and/or berries.

Provided by Linda Marie

Categories Breakfast and Brunch Pancake Recipes

Time 30m

Yield 20

Number Of Ingredients 13

Ingredients

3 tablespoons butter
1 cup blanched almond flour
¼ cup coconut flour
1 tablespoon baking powder
1 tablespoon low-calorie natural sweetener (such as Swerve®)
1 tablespoon chia seeds
1 teaspoon ground cinnamon
⅛ teaspoon salt
4 large eggs
⅓ cup milk, or more as needed
2 ounces cream cheese, softened in the microwave
1 teaspoon maple extract
1 tablespoon coconut oil, or as needed

Steps:

Melt butter in a large skillet over medium heat; cook, stirring frequently, until starting to brown, about 5 minutes. Remove from heat and allow to cool while preparing the batter.
Whisk almond flour, coconut flour, baking powder, sweetener, chia seeds, cinnamon, and salt together in a bowl. Add browned butter, eggs, milk, softened cream cheese, and maple extract; mix until batter is no longer lumpy. Mix in more milk if batter is too thick.
Heat some coconut oil in the same skillet over medium-low heat. Drop spoonfuls of batter into the skillet, making 2-inch silver dollar pancakes. Cook until pancakes appear set, 2 to 3 minutes. Flip and continue cooking until browned on the second side, 2 to 3 minutes. Transfer to a plate. Repeat with remaining coconut oil and batter.

Nutrition Facts : Calories 94.3 calories, Carbohydrate 3.9 g, Cholesterol 45.2 mg, Fat 7.9 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 3 g, Sodium 124.1 mg, Sugar 0.5 g