Fluffy Keto Pancakes

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Ingredients

Adjust Servings:
4oz (115g) Cream Cheese
4 Large Eggs
2 tsp Sweetener (Stevia etc.)
1 Tbsp Vanilla Extract
4 Tbsp Coconut Flour
2 tsp Baking Powder
dash Cinnamon optional
1/2 tsp Maple Extract optional
as needed Almond Milk

Nutritional Information per serving

3g
Fat
6.1g
Protein
2.2g
Net Carbs
70
Calories
1.25g
Fiber
1g
Sugar

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Fluffy Keto Pancakes

Features:
    Cuisine:
    • 30m
    • Serves 8
    • Medium

    Ingredients

    Directions

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    Just because you are following the ketogenic diet doesn’t mean you have to give up life little pleasures. One such pleasure, is some fluffy pancakes on a Sunday morning. I have tried a few recipes for keto pancakes, and they were never right. Sometimes they were too eggy, and sometimes too cream-cheesy! So I have been experimenting, and I think I have finally found the perfect keto pancake recipe!

    This recipe makes delicious keto pancakes that are as good as the real thing, light, fluffy and delicious! Serve them with either some crispy bacon, or topped with some peanut butter for a scrumptious keto breakfast.

    Steps

    1
    Done

    First off, you will combine the eggs, cream cheese, vanilla, stevia, maple extract and cinnamon in a mixer or blender.

    2
    Done

    Add the baking powder and coconut flour to the mixture, and blend together some more. If the batter is too thick, you can just add in a dash of almond milk to thin it out a little before you cook.

    3
    Done

    Heat up a pan on pour in the mix to your desired pancake size. Don't go too thick though, or they wont cook properly in the middle. Cook each side for 2-3 minutes until they turn a lovely golden brown colour.

    These pancakes are absolutely delicious when smeared with a dollop of peanut butter! Let us know what you think in the comments!

    **Nutritional Values are per pancake**

    Recipe Reviews

    Average Rating:
    (5)
    Total Reviews: 1
    FrankD1

    These look amazing, I know what I'm doing tonight!

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    19 Comments Hide Comments

    Hiyo, this looks great!
    1 curiousity, when checking ingredients I came out with 125 cal per pancake.
    Which specific ingredients were you using?
    Macro: 8g Fat, 5g Protein, 8G carb – 5g fiber ~3g c

    My guess is it’s either the brand of coconut flour or possibly the eggs.

    Regardless Looking forward to trying this!
    -F

    With some modifications, swapping to egg whites (which may not have the same effect)
    I was able to get the calculation closer:
    88 cal, ~5gFat, 4gCarb 2g sugar 1g Fiber, 6g Protein
    This seems well within error range of most ingredient labels.

    Did you mean to have egg whites instead of large eggs/Did you swap the nutrition bases?

    I just checked the ingredients I used, and I hadn’t calculated the carbs in the eggs, although this is still quite small.

    Here are the total nutritional values for the ingredients that I used:

    Cream Cheese: 9.6g carbs 0g Fiber
    Coconut Flour: 16g carbs 10g Fiber
    Vanilla extract: 0.5g carbs 0g Fiber
    Eggs: 1.4g carbs 0g Fiber

    Totals: 27.5g carbs 10g Fiber = 17.5g net carbs

    17.5/8 = 2.2g per pancake.

    I have updated the values here, and thanks for bringing this to my attention. In all recipes though, here and elsewhere, it’s always best to do your own calculations as values can vary by brand of ingredient. Is there much difference from the coconut flour I used and the one that you are using?

    I had tried several low carb pancake recipes without success when I stumbled upon this recipe. It is fabulous! I follow low carb for weight loss, and this is my go-to when I want a break from my morning eggs. I halve the recipe and count 10 net carbs with 1/4 cup sugar-free syrup. The cream cheese makes all the difference, I think. It’s half my carb count for the day, but totally worth it!

    Hi, we tried these pancakes the other day and they came out great. We made them quite small and they didn’t seem quite as fluffy as yours but they were still great. Thanks for sharing 🙂

    I had the same experience the first try. I tried skipping the milk and realized the lumpy texture actually makes it thick and fluffy.

    No, I don’t think this batter holds well in the fridge. You are better off using the whole batch, and then reheating the pancakes as needed.

    These are awesome! I’ve been getting sick of eggs and avocados for breakfast on my keto diet and was looking for a sweeter option. These were just what I needed, I left out the cinnamon and maple (on accident lol) and the coconut flavor of the flour really came through and was great!

    When i had keto flu i was craving for pancakes. Even with the condition i went to the nerby supermarket to get some cream cheese. I used this recipe and I was so happy.

    Now i tried other recipes. I was disappointed so i went back to this and swore it to be THE recipe for keto pancakes. I have stuck to keto because I am not deprived thanks to recipes such as this.

    P.s. i skipped adding milk. I realized the lumpy consistency actually makes it thick and fluffy.

    When i had keto flu i was craving for pancakes. Even with the condition i went to the nerby supermarket to get some cream cheese. I used this recipe and I was so happy.

    Now i tried other recipes. I was disappointed so i went back to this and swore it to be THE recipe for keto pancakes. I am able to stick to keto because I am am deprived, and enjoy food i love without cheating, thanks to recipes such as this.

    P.s. i skipped adding milk. I realized the lumpy consistency actually makes it thick and fluffy.

    Yes! These are fluffy and delicious pancakes even without the maple flavoring. I love being able to adjust the recipe to make only what we need. Thanks!

    I omitted sugar substitute and used the oil from a jar of sundried tomato in the batter along with a pinch of salt, real grated parmesan and basil. Made a savory waffle and topped with keto fried chicken and a creamy sauce / gravy. It was divine.

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