Low -Carb Keto Pancakes -

Low -Carb Keto Pancakes

What’s for breakfast today? These low-carb pancakes that taste delicious! These are quick to make and even quicker to make disappear.

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Course: Breakfast

Cuisine: American

Keyword: easy breakfast

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: 6 Pancakes

Calories: 136kcal

Author: Evelyn Saviñon

In a mixing bowl combine the cream cheese (room temperature), eggs, almond milk, baking powder, and spices. Blend using a hand mixer. You can combine all the ingredients in a blender if you prefer.
Then, in a non-stick pan over medium-low temperature add a small amount of butter. I like to use butter to get those flavorful edges on the pancake. Then place a small amount of the batter in the center of the pan and let it cook until its time to flip. One way to know when to flip the pancakes is when the batter starts to show small bubbles.
To cook the batter you will need some butter. I like to use unsalted butter to reduce the sodium content. I also garnish the pancakes with some fresh strawberries, you can use any type of berry or fruit of your preference. I also used a sugar-free pancake syrup.

Because of the lack of gluten in the flour, the pancakes tend to fall apart if it’s made too big. I suggest making small-sized pancakes.
It’s important to keep the heat on medium-low temperature and use butter to cook them as they tend to burn easily.
Use a non-stick pan to avoid the batter from sticking to the bottom.
Lastly, add the baking soda to the pancake batter. This will make your pancakes rise and make the pancakes fluffy.