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When I first started keto over a decade ago, there wasn’t a Pinterest full of ideas online, so those of us on keto had to make up our own recipes and rules.

These keto pancakes are one of the first recipes I ever made (2011-ish?), and I’ve been working on it ever since. This is by far my favorite version, it’s so much like the real thing!

The coconut flour in this keto pancakes recipe helps keep the pancakes together, rather than crumbling like almond flour tends to do. It also helps them crisp up in the pan. I am loving ChocZero’s maple syrup, it doesn’t have any artificial sweeteners, and doesn’t have a weird aftertaste either! MAGIC! If you prefer Monkfruit, Lakanto’s Maple Syrup does the job.

The Original Keto Pancakes Recipe

Servings: 1

Prep Time: 2 minutes | Cooking Time: 5 minutes | Total Time: 7 minutes

Nutritional Facts: 5g Net Carbs|365 Calories | 19g Fat | 8g Carbs | 17g Protein | 3g Fiber

Ingredients:

2 oz cream cheese

2 eggs

1/2 tsp cinnamon

1/8 tsp vanilla extract

1 tbsp coconut flour

2 drops Stevia Glycerite

1/8 tsp baking powder

Optional Ingredients:

Steps:

Blend or beat together all of the ingredients until smooth in a bowl or blender. Heat a medium skillet, and grease with a healthy amount of salted butter or coconut oil and bring to medium-high heat. Expect to make two keto pancakes, one at a time. They will be thinner than traditional pancakes, but you’ll make them just the same. Cook most of the way on one side (wait until you see the bubbles), then flip! Once you’ve made and plated your pancakes, top them with butter and berries and/or sugar-free maple syrup (check your labels, they aren’t all created equal!)

Oh, and pssst, this recipe is in my Keto Life Handbook / Cookbook!

The Original Keto Pancakes Recipe ★★★★★ 5 from 9 reviews These keto pancakes are one of the first recipes I ever made, and I’ve been working on it ever since. This is by far my favorite version, it’s so much like the real thing! Author: Amanda C. Hughes

Prep Time: 2 minutes

Cook Time: 5 minutes

Total Time: 7 minutes

Yield: 1 Serving 1 x

Category: Breakfast Scale 1x 2x 3x Ingredients 2 oz cream cheese

cream cheese 2 eggs

eggs 1/2 tsp cinnamon

cinnamon 1/8 tsp vanilla extract

vanilla extract 1 tbsp coconut flour

coconut flour 2 drops Stevia Glycerite

drops Stevia Glycerite 1/8 tsp baking powder Instructions Blend or beat together all of the ingredients until smooth in a bowl or blender. Heat a medium skillet, and grease with a healthy amount of salted butter or coconut oil and bring to medium-high heat. Expect to make two pancakes, one at a time. They will be thinner than traditional pancakes, but you’ll make them just the same. Cook most of the way on one side (wait until you see the bubbles), then flip! Once you’ve made and plated your pancakes, top them with butter and berries and/or sugar-free maple syrup (check your labels, they aren’t all created equal!) Notes The coconut flour in this keto pancakes recipe helps keep the pancakes together, rather than crumbling like almond flour tends to do. It also helps them crisp up in the pan. I really like Lakanto’s Monkfruit Maple Syrup (use code WICKEDSTUFFED to save 20%) Nutrition Serving Size: 1

Calories: 365

Fat: 19g

Carbohydrates: 8g

Fiber: 3g

Protein: 17g Keywords: keto pancakes

Another breakfast recipe I love is my Fluffy Scrambled Cinnamon Pancakes recipe. Try them both and let me know which is your favorite.

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