Pancakes (Keto)

In 15 minutes, these low carb pancakes can be on your breakfast table. A delicious keto pancakes recipe that doesn't require a lot of fuss, switches out almond flour for coconut flour and is the BEST low carb pancake you will ever have.

8 oz cream cheese, softened at room temperature
4 eggs
½ cup coconut flour
¼ cup monkfruit sweetener, or other favourite keto sweetener
½ cup heavy cream, or keto approved milk of choice
2 tsp. baking powder
1 tsp. pure vanilla extract

Preheat your griddle or non stick skillet to low. (A griddle is the preferred cooking method for these keto pancakes)

Add all ingredients in a blender. Blend until mixture is combined.

Pour pancake mixture onto the pre-heated, greased griddle or non stick pan. Pour enough to form a 3" diameter pancake. Larger pancakes are harder to flip.

Cook the pancakes on low heat until the edges start to set and the underside of the pancake is golden brown. Takes about 2-3 minutes on the first side.

Slide a rubber spatula under the pancake and flip the pancake to cook the other side, about 1-2 minutes.

Remove pancakes from the griddle. Serve and Enjoy.

Sheet Pan Instructions (alternative to the griddle): Pour pancake batter into a rimmed baking sheet lined with parchment paper. Bake at 350°F (180°C/160°C fan, Gas Mark 4) for 17-20 minutes.