If you’ve had banana pancakes, low carb pancakes use a similar sort of method. Eggs are used as the binder, but cream cheese is used instead of bananas (too many carbs in bananas!). I find that you do need to add a bit of stevia to get a sweet taste. Many people also add cinnamon and vanilla extract.
This recipe will make enough pancakes for 3 people to have 2 pancakes each. You can also make them, then refrigerate them and heat them up in the morning for breakfast by quickly warming them on a pan. I haven’t tried freezing them yet.
Low Carb Pancakes for the Ketogenic Diet
Are you trying a low carb or ketogenic diet to lose weight or improve your health? These low carb pancakes are super easy to make and adhere to a keto diet.
Course: BreakfastCuisine: AmericanKeyword: keto, low carb, pancakesPrep Time: 10 minutesCook Time: 20 minutesTotal Time: 30 minutesServings: 3Calories: 244kcalAuthor: Chrystal Johnson
Ingredients
4 ounces lactose-free cream cheese organic preferred
4 organic pastured eggs
1/2 teaspoon pure vanilla extract
3 tablespoons coconut flour
1/4 teaspoon powdered stevia
Pastured butter or ghee
Instructions
Put all of your ingredients except for the butter/ghee into a blender, then blend until the mixture is smooth.
Pour the batter directly from the blender's pitcher into your frying pan (that has been both pre-heated and greased with butter).
Once bubbles appear evenly across your low carb pancake, flip and cook until the other side is cooked.
Remove the pancake from the pan and transfer to a plate, then top your low carb pancakes with butter or ghee.