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.
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. Share this:Share
Prep Time: 10m
Cook Time: 15m
Total Time: 25m
Yield: 8-10 pancakes/waffles
4 ounces cream cheese, softened
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)
Combine cream cheese, eggs, vanilla, sugar substitute, maple extract, and cinnamon with a blender or mixer. Add melted butter to waffle batter if desired.
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.
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.
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.
Add batter to preheated waffle iron. Cook for 5-7 minutes, or until golden brown.
Serve with butter, sugar free syrup, and/or fruit/jam.