Fluffy Keto Pancake 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 for Fluffy Keto Pancake/Waffle Recipe
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)
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.
