Cream cheese pancakes (keto + gluten free)

Makes 3 servings @ 4.7g carbs each; if cooking for the family simply scale up the recipe to suit. These are very popular with children and adults alike!

Ingredients

Directions

  1. Whizz the eggs, cream cheese, sugar free syrup, coconut flour, almond flour, and baking powder together until smooth.
  2. In a non-stick frying pan / skillet, melt a small amount of butter over a medium heat. Pour in some of the mixture and watch until it starts to bubble. Flip and cook on the other side (approx. 30 seconds).
  3. Transfer to a plate and repeat!

Tip: If you have the time, you can whizz the pancake ingredients (apart from the baking powder) and let the mixture sit in the fridge for 30-60 mins to thicken; then mix in the baking powder just before cooking.

NUTRITIONAL INFORMATION

Based on 3 servings per recipe; nutritional breakdown is approx:

Serving Size: 1 Serving

Average Quantity
per Serving
Energy1018.9 kJ (243 kcal)
Protein8.7 g
Fat, total20.4 g
– saturated10.3 g
Carbohydrate4.7 g
– sugars2.2 g
– lactose0 g
– galactose0 g
– starches1.1 g
Dietary Fibre2.3 g
Sodium360.3 mg
Calcium124.7 mg

Tip: The stated butter is included in the nutritional information; you can of course use more but I find small / medium pancakes cook and flip more easily (whereas excess butter will brown in the pan).

Tip: Although nutritional information is for 3 servings, the recipe makes either 3 medium pancakes or 6 small ones.

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