Tuesday, June 7, 2016

Keto pancakes!

I love breakfast foods, and the thing I missed most with keto was the breakfast carbs. A person can only eat so many eggs before they get bored with the options. A few more ingredients can turn those eggs into something magically cake-like! I went searching online for low carb options to make pancakes and/or waffles. I discovered this recipe from the Try Keto With Me blog, who I started following on Instagram. She's got some great looking recipes!

Low carb baking seems intimidating to me,  because it usually requires lots of expensive wheat flour alternatives. I like this recipe because the only out of the ordinary ingredient I had to buy was some coconut flour, and it uses so little that my $8 package will last me a while. I chose to pay for the $8 tub with a screw on lid to keep it fresh, rather than the $5 bag that I'd have to clip shut. Plus, since it's a pancake rather than a baked cake, it is quick and easy. I'm all about instant gratification.

Here is the link to the original recipe. I doubled that recipe and left out the optional ingredients, as well as the extra liquid, as I found that I didn't need it. I think it is only necessary if you allow the batter to sit for awhile before cooking it, as it will thicken. I was hungry for pancakes and wasted no time!



Keto Pancakes

  • ounces cream cheese, softened
  • eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons sugar free vanilla syrup
  • tablespoon sugar substitute, or more to taste
  • 1/2 cup tablespoons coconut flour
  • teaspoons baking powder

  •  
    Soften cream cheese in the microwave. Put all ingredients into a blender and blend until smooth. Pour into a heated non-stick skillet (I sprayed mine with butter flavored spray) and cook until bubbles appear on the surface and bottom side is golden. This batter is fairly thin and it will spread quickly when you pour it, so err on the side of smaller pancakes to make them easier to flip. (I learned this the hard way.) This recipe made 10 large 7 inch pancakes, or could make up to 20 smaller 4 inch pancakes, which equals 4 servings. Serve with butter and sugar free maple syrup of your choosing, I recommend Smuckers!
     
    Nutritional info:
    Serving size:  1/4th of total batch, however many pancakes that makes depending on size
    Calories 407 (279 of those calories are from fat)
    Fat 31g
    Carbs 12.65g
    Fiber 5g
    Net carbs 7.65g
    Protein 18.8g
     
    Variations:
    • add 1 tablespoon orange zest and 1 cup cranberries (+2.25g net carbs to each serving)
    • add 1 tablespoon lemon zest and 1 cup blueberries (+4.5g net carbs to each serving)
    • add 1 50g size chopped Chocoperfection bar and 1 cup raspberries (+2.25g net carbs to each serving)
    • add 2 teaspoons almond extract and 1 tablespoon rainbow sprinkles for "birthday cake" flavor (+2.25g net carbs to each serving)
    • add 1 tablespoon melted butter to use this batter for waffles
     
     
    These pancakes turned out awesome, and I look forward to testing out different variations to this base recipe!
     

    No comments:

    Post a Comment

    We'd love to hear what you think! But no spamming, and be polite. Make your mama proud.