Fluffy Keto Pancake/Waffle Recipe

December 11, 2017 admin Low Carb 0

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
  • 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.
  3. 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.
Source: TryKetoWith.Me