These keto pancakes are extra fluffy, and thick and are made with coconut flour. Delicious low-carb pancakes that are super easy to make and perfect for breakfast. Enjoy coconut flour cream cheese pancakes topped with tons of butter and drown them in carb-free syrup!
INGREDIENTS
- 3 eggs
- 1/4 cup coconut flour
- 1/4 cup heavy whipping cream
- 1/4 cup butter melted
- 1/4 cup cream cheese softened
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tbsp sweetener
- 1 tsp baking powder
- 1 tsp lemon zest optional
- a pinch of salt
INSTRUCTIONS
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In a large mixing bowl add the eggs, heavy cream, melted butter, softened cream cheese, erythritol and vanilla extract. Combine all the ingredients using a hand mixer. You can add all the ingredients in a blender and pulse until well combined.
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Add coconut flour, baking powder, and cinnamon over the egg mixture. Continue mixing until all the ingredients are incorporated.
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Let the pancake batter sit for about 4-5 minutes before cooking. The batter will slightly thicken as the coconut flour absorbs the liquid. If it’s too thick add a splash of plant-based unsweetened milk.
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Heat a non-stick pan over low-medium heat and melt a teaspoon of butter. Pour about 1/4 cup of pancake batter onto the pan.
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Cook the pancake for 2-3 minutes on each side or until bubbles start to form, and the edges are golden. You can cover the pan while the pancakes are cooking to ensure it’s evenly cooked.
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Repeat with all keto pancake batter. Serve immediately with sugar-free syrup & butter, sugar-free chia jam, fresh berries, or peanut butter! Enjoy!
NUTRITION FACTS
Amount per serving.
Calories
384kcal
Total Carbs
9g
Net Carbs
Protein
8g
Fat
34g
Fiber
4g
Sugar
1g
