If you’re looking for fluffy keto pancakes recipe, make sure to try to this delicious recipe using cream cheese, heavy cream and coconut flour. This dish contains dairy but is grain-free and gluten-free, with 3 grams net carbs per pancake. Serve with your favourite low-carb berries and butter. This is a guest recipe from Catalina Castravet of Sweet & Savory Meals. Take it away!
These delicious low-carb and keto pancakes are fluffy, hearty and very easy to make. Made with coconut flour, eggs, cream cheese as the main ingredients, they are loaded with protein and also fats that are essential when following a keto regimen.
Why I love these FLUFFY keto pancakes
Following a low carb diet, many people think that they are limited in their food choices. Under the false concept that low-carb means only lots of meat, fish and dairy products.
The reality is that you can still enjoy the foods that you love. You simply just have to learn how to make their low carb versions. For example, I am a huge cheesecake fan, and apparently, this is one of the easiest desserts to convert into a low-carb version, just check my recipe for Keto Cheesecake.
Breakfast is my favourite meal of the day. And while I love a good side of bacon, a lot of the times, I crave something on the sweeter side, like pancakes. Keto pancakes are a breeze to make, the ingredient list is short, they are easy to prepare and keep you full for a long time. When you serve them with low-carb/sugar-free syrup and some berries on the side, they are the perfect start of the day.
This recipe makes about 10 pancakes and is ready in 15 to 20 minutes.
What to serve with KETO Pancakes?
These pancakes are delicious on their own. I usually recommend serving them with low-carb/sugar-free syrup and some berries on top. When I make these for a more festive brunch, I like to have a plethora of options to choose from, like: scrambled cheesy eggs, crispy bacon, sliced avocado and fluffy whipped cream made with a keto sweetener.Print
Making these fluffy keto pancakes is very easy and you can enjoy them in about 15-20 minutes. The recipe contains dairy but is gluten-free and grain-free. Serve with your favourite berries and sugar-free syrup.
4 eggs, at room temperature
115 g/ 4 oz cream cheese, at room temperature
6 tablespoons coconut flour
4 tablespoons heavy cream (or cooking cream)
2 tablespoons Erythritol or any other low-carb sugar replacer
1 teaspoon baking powder
1/2 teaspoon vanilla extract or lemon extract
1 teaspoon lemon zest for a citrusy twist (optional)
1 tablespoon butter, for cooking
Berries & low-carb/sugar-free syrup to serve, like this Surkin Gold Syrup Alternative
- Combine all the ingredients in a blender until smooth.
- Preheat a griddle to 175 C / 350 degrees F or place a non-stick skillet/pan over medium-high heat.
- Add a dollop of butter, and melt it, getting it to cover the whole cooking surface.
- Using a 1/4 cup measuring cup, scoop the batter onto the hot cooking surface.
- Cook for 2 minutes, or until bubbles form and the sides settle and use a spatula to flip the pancakes onto the other side and cook for 2 more minutes. Repeat with the remaining batch, add a little more butter to the pan if needed. Second batch of pancakes always cooks a bit quicker as the grill is hotter, so make sure not to burn them.
- Serve with low-carb syrup and berries.
For a keto-friendly golden syrup, try this option from Surkin.
Can you make THESE Pancakes in advance?
- These pancakes are so easy to make, that they only take under 30 minutes to whip. In case you are not a morning person or are making them for a large group, you can make them in advance.
- You can easily make the butter the night before and store it in the fridge. When ready to cook, plan to remove it from the fridge 30 minutes prior so it can come to room temperature. Give it a very good stir before making the pancakes.
- Also, the pancakes can be cooked the night before, arrange them in an airtight container and store in the fridge until morning. Before serving, I like to arrange them on a baking sheet and heat in the oven at 300 degrees for about 7 minutes. This way, they get a bit softer and have that “freshly made” texture.
- Another option is to make them and freeze. I like making a triple batch and freeze the rest of the pancakes. This way, I know I have some available whenever I crave them. Just let them come to room temperature before adding them to a freezer-safe container or freezer bags. Then, freeze for up to 1 month. Defrost in the fridge and reheat the pancakes in a toaster or on a skillet before serving.
ABOUT THE RECIPE AUTHOR
Catalina Castravet is the creator of Sweet and Savory Meals. She is a professional chef and food blogger who is always on the lookouts for tasty and delicious recipes. Over the past 10 years, her team have created well over one thousand recipes, starting from quick breakfasts, to delicious dinner meals. All the recipes are shared for free with their followers and readers. Follow Catalina on Instagram here.
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