Hello fellow ketoers, it’s been a while since I’ve posted. Most of this has been for lack of inspiration, but through some recent cooking experiences, I think the blogger’s block is gone.
And to kick off a new set of recipes, I thought I’d share with you my recent favorite recipe, The Best Keto Pancakes in the world.
Pancakes have always been a favorite of mine. When I was little, my nana would make them for me from a box in a pan with a ton of grease to the point when they were “crispy around the edges”. My mom would refused to make them that way, thinking that the fat in the grease would clog my 3 year old arteries. Of course, mom was a product of the low fat high carb craze of the time, and somehow miraculously stayed thin through that crazy time.
As a teenager, I learned the dangers of high carb diets, so despite my love for them, I generally stayed away from them. However, three or four times a year, I’d whip up a batch and devour them with a smile on my face. Pancakes are definitely a favorite “comfort” food of mine.
As a ketoer the last few months, I have been very intrigued by various recipes and have tried a lot of “low-carb” versions of famous high carb foods. I tried the cream cheese pancakes, made primarily of cream cheese and egg. I found them to taste very… ummm…. cream cheesey and eggy…. for lack of better words. I literally felt like I was eating cream cheese eggs. Not a fan. And then I tried mostly almond flour based ones. And they tasted very gritty and grainy. Much more like a “health food” than a “comfort food”. And then I’ve SEEN recipes for other pancakes with 50 low carb ingredients that I’ve never heard of and would not be able to buy at my local grocery store. Sorry, but I am a human, and if I crave pancakes, I can’t wait for my amazon order of low-carb foods to arrive in 2 weeks… I want pancakes NOW.
And so, after several attempts, I have found my absolute new favorite recipe for pancakes. And I’m going to make a bold statement: I like them better than high carb pancakes!
No crazy ingredients. These pancakes call for things that almost every ketoer probably already has.
- 4 eggs
- 1 cup of almond flour or meal
- 1 brick of cream cheese
You can make these pancakes with just these ingredients. However, I add a little more to them to make them tastier.
Full ingredient list:
- 4 eggs
- 1 cup almond meal/flour
- 1 brick cream cheese
- 1 TBS vanilla (in the picture it looks like vodka, don’t get too excited. That’s homemade vanilla extract!)
- 2 TBS Sugar Free Caramel Syrup
- 1 Tbs Butter
- 1 tsp cinnamon
- Measure out all the ingredients and blend them together. I used a magic bullet (it didn’t quite fit, but I mixed it up in two batches). You could use a hand blender or a food processor. A blender might be more difficult because a a lot of the ingredients are solid or semi-solids and may not mix well.
2. Put a BUNCH of butter in a big skillet or griddle, and turn the burner on a medium heat.
3. Once the butter has melted, put the pancake mix in. I make each pancake about 3-4 Tablespoons, about the size of the head of my spatula. These pancakes stay together pretty well, but still break occasionally, especially if they aren’t ready to be flipped yet. The pancakes aren’t ready to be flipped for 3-5 minutes. Once they bubble up, like regular pancakes, you can flip them. This is one of the reasons I prefer this recipe over the cream cheese and egg only mix, because it was impossible to tell if the pancakes were ready to be flipped or not.
Above, is what the batter looks like when you first put it in the pan. Below, you can see what the flipping process looks like. The ones on the left were just flipped, and the ones on the right are ready to be flipped.
5. Top with your favorite toppings. I like making my own whipped cream and then adding a couple of Tablespoons of low/no carb syrup.
Carb facts for this batch are below. In the picture, there are 5 pancakes. The batch makes about 30. So the myfitnesspal information is for 1/6 of a batch.
Keep Calm, Keto On, and Enjoy!!! 🙂