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Keto Pancakes 3 Ingredients No Cream Cheese

Recipe for Keto Pancakes


A straightforward Keto pancake. This is a fun breakfast, especially for those who have a sweet tooth. Pancakes have always struck me as more of a dessert than a breakfast food. Nonetheless, this three-ingredient recipe is simply too easy to pass up. Simply combine all of the ingredients in a blender to make the batter, which is then cooked on the stovetop in butter. What about you? Do you like yours with butter and syrup?

Please let me know in the comments section below.

Is it possible to make this with coconut flour?

The most common question, I believe, is whether or not almond flour can be substituted for coconut flour, and the answer is yes. However compared to the 50g of almond flour you need only 20g of coconut flour since that’s more absorbent. You can also substitute vanilla extract for the cinnamon. And for the sweetener, you can either leave it out or use any Keto-friendly sweetener of your choice. You can also make a large batch of this batter and store it in the refrigerator for up to a week.

You can now top these with fresh fruit, chocolate chips, and so on. Blueberry pancakes can be made by incorporating blueberries into the batter. 

I use the Monk Fruit maple-flavored syrup that some fans in the United States sent me because we don't have any in India.

Pancakes aren't really a breakfast staple here, so there aren't any sugar-free options. Regular syrups are available, but Keto-friendly syrups are difficult to find. I'd suggest making berry puree or simply eating with butter and heavy cream sweetened with stevia.

 

Ingredients

2 Eggs

50 grams Almond Flour

1/2 Tsp Cinnamon Powder

15 grams Butter

Stevia to taste

 

Instructions

Combine the eggs, almond flour, cinnamon, and sweetener in a blender. To make the batter, combine all of the ingredients in a blender.
In a skillet or nonstick pan, melt the butter and then add the batter.

You can make one large or three small pancakes. I like to cover the pancake and cook it for 2 minutes on low heat so that the batter doesn't fly when I flip it because the steam cooks the pancake. Alternatively, cook for 2 minutes on medium heat before flipping.


Serve the pancakes with butter and low-carb syrup.

 

I hope you like it! Check out our other recipes for more inspiration.

Nutrition (Per serving)

  • Calories: 183

  • Net Carbs: 0g

  • Carbs: 2g

  • Fat: 16g

  • Protein: 8g

  • Fiber: 2g

 

Servings
Prep Time3
servings 2 minutes 
Cook Time 5 minutes

Rating: 0 stars
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