Keto Fluffy Pancakes are a great way to enjoy a classic breakfast without the carbs. Here’s a simple recipe for light, fluffy keto pancakes that are low in carbs and full of flavor:
Ingredients:
- 1 cup almond flour
- 2 large eggs
- 2 oz cream cheese, softened
- 1/4 cup unsweetened almond milk (or any low-carb milk of choice)
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 tablespoon erythritol or your favorite keto-friendly sweetener (optional)
- Pinch of salt
- Butter or oil for cooking
Instructions:
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Prepare the Pancake Batter:
- In a medium bowl, whisk together the eggs, cream cheese, almond milk, and vanilla extract until smooth.
- In a separate bowl, combine the almond flour, baking powder, erythritol (if using), and a pinch of salt.
- Slowly add the dry ingredients to the wet ingredients and stir until fully combined. The batter should be thick and slightly pourable. If it’s too thick, you can add a little more almond milk to reach your desired consistency.
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Heat the Pan:
- Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil to grease the surface.
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Cook the Pancakes:
- Pour about 1/4 cup of the batter onto the skillet for each pancake. Use the back of the spoon to spread the batter slightly into a round shape.
- Cook the pancakes for 2-3 minutes, or until you see bubbles forming on the surface and the edges start to look set. Flip the pancakes and cook for another 1-2 minutes on the other side until golden brown and cooked through.
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Serve:
- Once the pancakes are cooked, remove them from the skillet and keep them warm. Serve them with sugar-free syrup, butter, fresh berries, or whipped cream for a delicious keto breakfast!
Tips:
- You can add a pinch of cinnamon or nutmeg to the batter for extra flavor.
- If the pancakes are sticking to the pan, you can add a little more butter or oil.
- For extra fluffiness, make sure the baking powder is fresh and the cream cheese is softened well.
Enjoy your light and fluffy keto pancakes without the carbs!
