Fluffy Keto Pancake/Waffle Recipe

This keto-friendly batter works great for either pancakes or waffles, producing an end product that is delicious, fluffy, and disturbingly similar to the real thing. Per serving (pancakes): 200kcal, 15g fat, 9g protein, 5g total carbs – 3g fiber = 2g net carbs.

Prep Time: 10m
Cook Time: 15m
Total Time: 25m

Serves: 4
Yield: 8-10 pancakes/waffles

Ingredients

Batter:

- 4 ounces cream cheese, softened

- 4 eggs

- 2 teaspoons vanilla extract, or sugar free vanilla syrup

- 1 tablespoon sugar substitute, or more to taste

- 4 tablespoons coconut flour

- 1 1/2 teaspoons baking powder

- 1 dash cinnamon (optional)

- 1/2 teaspoon maple extract (optional)

almond milk or half and half as needed

For pancakes only:

-1/2 teaspoon additional baking powder

For waffles only:

-1 tablespoon melted butter (optional, but recommended)

Instructions:

1-Combine cream cheese, eggs, vanilla, sugar substitute, maple extract, and cinnamon with a blender or mixer. Add melted butter to waffle batter if desired.

2-Add baking powder and coconut flour, blending again until well combined.

NOTE: The matter may thicken if left to sit for more than a few minutes. If this happens, just add a splash of almond milk, cream, or half and half to thin it again.

For Pancakes:

1-Using an electric griddle set to 300F or a greased pan over medium heat, pour batter to form circles between 4 and 6 inches in diameter.

2-Flip pancakes when the edges begin to harden and the surface begins to bubble. Cook on the other side 2-3 minutes, or until golden brown.

For Waffles:

1-Add batter to preheated waffle iron. Cook for 5-7 minutes, or until golden brown.

2-Serve with butter, sugar free syrup, and/or fruit/jam.

Share69

Pin101

170 Shares