A Keto pancake recipe that will satisfy your cravings and make you look forward to breakfast each morning!
In a medium-sized bowl, add almond flour, cream cheese, eggs, baking powder, and any optional ingredients such as cinnamon. Whisk until all ingredients are combined and smooth. Alternatively, if whisking makes you want to cry or you ain’t got no time for that, throw all these ingredients in a ninja and let her rip.
While you are blending/whisking, heat up a nonstick pan over medium heat and let the pan get nice and toasty. Once the batter has been prepared and just before prior to cooking the pancakes, melt ~1 tablespoon of butter in the pan to prevent the batter from sticking.
Pour in your batter and size the pancakes however your heart desires. I tend to keep them small to that they are easier to flip without breaking.
Cook until golden brown, usually about 2-3 minutes, then flip and cook for an additional 2 minutes.
Transfer the cooked pancake to a plate and finish cooking the rest of the batter in the same manner as described previously.
Serve pancakes topped with butter or ghee and your favorite Keto-friendly syrup. I like Lakanto’s syrup! If you’re feeling nasty (in all the best ways), get after some bacon too because bacon is the other best part of being Keto!