Sunday morning: meet keto pancakes.
With a crepe-like batter and surprisingly fluffy texture, these pancakes are a breakfast recipe that keto dieters and non-keto dieters alike will enjoy (although, we’re willing to bet you won’t want to share).
These pancakes are a delicious way to stay on track with keto eating and power your day, with nearly 83 grams of fat from the eggs, cream cheese, coconut oil and butter. And if you’re looking for the ultimate comfort meal, may we suggest a warm mug of Kettle and Fire Chicken Bone Broth on the side?
You can whip up these pancakes in 10 minutes flat, which makes them an ideal recipe for when you need to fuel up before a workout or need a hearty breakfast to get you through a busy day ahead.
With a crepe-like batter and surprisingly fluffy texture, these keto pancakes are a breakfast recipe that keto dieters & non-keto dieters alike will enjoy.
- 4 large eggs
- 4 ounces cream cheese
- 2 tablespoons butter
- ½ teaspoon vanilla extract
- 2 tablespoons Whey Protein Powder
- Coconut oil spray
- Sugar free Maple Syrup
Place eggs, cream cheese, butter and vanilla in a food processor or a blender, then blend until mixture is a liquid consistency.
Blend in Whey protein powder.
Spray a nonstick flat-bottom pan with coconut oil and let the pan get warm over medium heat.
Pour about ⅓ cup of batter into the pan and let it cook untouched for 2 minutes or until batter starts to bubble.
Flip the pancake and let it cook for 1 minute.
Repeat steps 4 and 5 to finish all the batter.
On a serving plate, stack up all the pancakes, add a slice of butter if preferred, drizzle with some sugar-free maple syrup and enjoy with a warm cup of Kettle & Fire Chicken Bone Broth.
Keto | Gluten Free