Cream Cheese Pancakes (Keto, Grain & Gluten Free)

So I have finally figured out keto friendly pancakes that actually taste as close to the pancakes that my mother used to make us on the weekends, I had to rush on this blog to share it. Granted she usually used Aunt Jemima’s pancakes, and they just always tasted like home to me!

Speaking with many friends who follow this way of eating, pancakes are definitely hard to successfully ketofy because of course, you are naturally missing the gluten from wheat. BUT I think I did it!!! If you try it, please let me know in the comments below.

So there is a special trick that I learned from someone I know who used to run a pancake house. He suggested that I let the batter sit in the fridge overnight so that the almond flour will absord moisture resulting in a thicker batter. I also added a little more baking powder to it in the morning for added fluffiness. I love lemon juice because it gives that buttermilk taste that I just desire in my pancakes.

On a personal note, pancakes, especially with regular maple syrup or pancake syrup have always given me a headache. I have been insulin resistant my whole adult life, so controlling those spikes that make me feel spacey are very important to me. I always needed to eat some eggs and a breakfast meat beforehand, to balance it all out. Well this time, I ate these as you see on the pictured plate, and no funny business! Only happiness!

Ingredients:

4 eggs

4 oz softened or whipped cream cheese

1/2 cup almond flour

1/4 tsp salt

1 tbsp vanilla extract

1 tbsp baking powder

zest of 1 lemon

juice of 1 lemon

1/2 tsp cinnamon

1/2 tsp grated nutmeg

Directions:

Process it all of it in a blender or whisk it well. Let it is sit for at least an hour or preferably overnight. As it sits the almond flour will expand a little and the batter will thicken. Right before you start to cook, you can add a teaspoon more of baking powder to add to the fluffiness.

Cook them on a greased pan on medium for a couple of minutes on each side. I flip it when the bottom is brown and the top has become solid (no liquid) with some holes. Cook the top side for a few more minutes and serve. I like a little butter on each one, so I apply a thin pat of butter on every pancake and let it melt into it.

The batter makes 12 pancakes, 4 inches each. Each one calculates to 2g of carbohydrates.

Top it with anything you love like maple syrup, or a sugar free maple syrup like by Choczero or even honey.

Kali oreksi!