Ingredients
- 1 cup cream cheese softened
- 4 large eggs room temperature
- 1/2 cup almond flour (can use AP flour if not Keto)
- 1 tsp baking powder
Directions
- In a high-speed blender, add all your ingredients and blend well, until a smooth batter remains.
- Place a greased non-stick pan over medium-hot heat. Once hot, reduce to medium heat. Pour scant 1/4 cup portions of the pancake batter onto the hot pan and cover. Cook for 2-3 minutes, before flipping and cooking for a further 2 minutes. Repeat the process until all the pancake batter is used up.
- Serve pancakes immediately or allow them to cool completely.
Flavor variations
While these pancakes taste delicious on their own, here are some other flavors for some added variety!
Blueberry– Fold through 1/4 cup fresh or frozen blueberries to the batter.
Protein– Add 1/4 cup (around 1 scoop) of your favorite vanilla or plain protein powder.
Pumpkin– Add 1/4 cup pumpkin puree and double the amount of flour.
Strawberry– Fold through 1/4 cup fresh or frozen sliced strawberries.
Coconut flour– Replace the almond flour with 3 tablespoons of coconut flour.
Nutrition
Serving: 1serving | Calories: 275kcal | Carbohydrates: 5g | Protein: 13g | Fat: 26g | Sodium: 35mg | Potassium: 148mg | Fiber: 3g | Vitamin A: 1032IU | Calcium: 172mg | Iron: 2mg | NET CARBS: 2g
Source: The Big Mans World