Description
Delicious low-carb, gluten-free pancakes made with almond flour and cream cheese, perfect for a keto breakfast.
Ingredients
Scale
- 1 cup almond flour
- 8 oz cream cheese
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- In a mixing bowl, blend the cream cheese until smooth.
- Add the eggs, vanilla extract, baking powder, and salt. Mix until well combined.
- Gradually add the almond flour and mix until a batter forms.
- Heat a non-stick skillet over medium heat and pour in about 1/4 cup of the batter for each pancake.
- Cook until bubbles form on the surface, then flip and cook for another 2-3 minutes.
- Serve warm with sugar-free syrup or toppings of choice.
Notes
- For extra flavor, consider adding cinnamon or nutmeg to the batter.
- These pancakes can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 200mg