Description
Pancakes offer a fluffy, low-carb option perfect for those following a keto or sugar-conscious lifestyle. Made with almond flour, full-fat cream cheese or sour cream, and a hint of cinnamon, these pancakes are a delicious and nourishing breakfast choice. Whether you top them with fresh berries, butter, or whipped cream, they make for a versatile and satisfying meal. For a sweet touch, consider using a syrup alternative made with natural sweeteners like erythritol or stevia, which helps keep your breakfast both healthy and delicious. You can also add keto-friendly chocolate chips for an extra indulgent treat. These pancakes are quick and easy to prepare, with each serving containing just 1.4g net carbs. They’re an excellent choice for anyone looking for a nutritious, gluten-free breakfast that fits into a low-carb or balanced diet, while still delivering on taste and texture.
Ingredients
3/4 cup Almond Flour
1 Tablespoon Erythritol, powdered
1/2 Teaspoon Cinnamon
2 Teaspoons Baking Powder
1 Teaspoon Vanilla or Vanilla Extract
113g [4 oz] Full-Fat Cream Cheese or Sour Cream
4 Eggs
How To Make
Blend the ingredients: Place all the ingredients in a blender and blend until well combined.
Heat the pan: Preheat a saucepan or griddle over medium heat and add a small amount of ghee or your preferred cooking oil.
Cook the pancakes: Pour the batter onto the pan, forming small pancakes. Cook on one side until bubbles form on the surface.
Flip and finish cooking: Flip the pancakes and cook for an additional 1-2 minutes until golden brown.
Serve: Top with your favorite keto-friendly toppings, such as sugar-free syrup, whipped cream, or fresh berries.
Ingredients
3/4 cup Almond Flour
1 Tablespoon Erythritol, powdered
1/2 Teaspoon Cinnamon
2 Teaspoons Baking Powder
1 Teaspoon Vanilla or Vanilla Extract
113g [4 oz] Full-Fat Cream Cheese or Sour Cream
4 Eggs
How To Make
Blend the ingredients: Place all the ingredients in a blender and blend until well combined.
Heat the pan: Preheat a saucepan or griddle over medium heat and add a small amount of ghee or your preferred cooking oil.
Cook the pancakes: Pour the batter onto the pan, forming small pancakes. Cook on one side until bubbles form on the surface.
Flip and finish cooking: Flip the pancakes and cook for an additional 1-2 minutes until golden brown.
Serve: Top with your favorite keto-friendly toppings, such as sugar-free syrup, whipped cream, or fresh berries.
Pancakes
Nutrition List (per serving)
Total Fat: 13g | Carbs: 2.6g | Added Sugar: 0g | Fiber: 1.2g | Protein: 6.5g | Net Carbs: 1.4g
Grade
0–2g Net Carbs
Preparation Time
20 Minutes
Servings
8 Servings