Description
Delicious low-carb pancakes perfect for a ketogenic diet.
Ingredients
Scale
- 1 cup almond flour
- 2 eggs
- 1/4 cup unsweetened almond milk
- 2 tablespoons cream cheese, softened
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- In a mixing bowl, combine almond flour, baking powder, and salt.
- In another bowl, whisk together the eggs, almond milk, cream cheese, and vanilla extract until smooth.
- Combine the wet and dry ingredients, mixing until there are no lumps.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook for 2-3 minutes on each side or until golden brown.
Notes
- Serve with sugar-free syrup or fresh berries.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pancaking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 300
- Sugar: 2g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 180mg