Keto low carbs pancakes

Keto low carbs pancakes

Keto low carbs pancakes, So for a while now there’s been variations on the same keto pancake recipe floating around on the internet. I think the first place I saw some version of the “cream cheese and egg” pancake was on Melissa Sevigny’s lovely recipe blog, I Breathe I’m Hungry. And there’s a reason the recipe has so many fans: it’s simple, it’s quick, and it’s tasty.

But…it isn’t quite pancakes. It’s pancake-like, certainly. But for me, they always came out flat like crepes and tasting just a little too much like eggs to really be a replica of the fluffy breakfast pastry I remembered from my pre-keto days.
Still, the recipe was a good starting point. With a little tweaking and a couple additions, I was able to come up with something just a little closer to the real thing.

Oh, and the best part? It’s still a pretty simple recipe, and it’s still pretty quick to make. Just like the recipe you’re used to, you just throw everything in a blender, and two minutes later your batter is ready to go. Only now the result is a lot more pancake-like: golden brown, fluffy, and slightly sweet.

The other best part? It’s a flexible recipe! Add a splash of melted butter to the batter, and you can make yourself some pretty kickass keto waffles too. Add in blueberries (I heat mine with a little bit of Swerve first) and you can have blueberry pancakes. And I’m not a fan of chocolate for breakfast, but I don’t see why you couldn’t toss in a few low carb chocolate chips if that’s your thing.

INGREDIENT

• 2 large eggs room temperature
• 1 teaspoon coconut oil melted
• 1/4 cup milk of choice I used unsweetened coconut milk
• 1 cup almond flour
• 1/2 teaspoon baking powder
• 1 teaspoon granulated sweetener of choice optional

INSTRUCTIONS:

1. In a mixing bowl, whisk together the eggs, coconut oil, and milk until combined. In a separate bowl, mix the almond flour and baking powder.
2. Gently fold through the dry ingredients into the wet ingredients until combined.
3. Grease a large non-stick pan and place it over medium heat. Once hot, pour 1/4 cup spoonfuls of the batter onto the pan and immediately cover it. Cook the pancakes for 3-4 minutes, or until the edges begin to bubble. Remove the lid and carefully flip the pancakes, and cook for a further 1-2 minutes, covered. Repeat the process until all the batter has been cooked.
4. Serve the pancakes immediately.
5. Enjoy 

NURITIONS 

Calories	182kcal
Fat	15g
Carbohydrates	5g
Proteins	10g