Ingredients:
- 1 cup almond flour
- 2 large eggs
- 1/4 cup unsweetened almond milk (or any low-carb milk of your choice)
- 2 tablespoons cream cheese (softened)
- 1 tablespoon coconut flour
- 1 tablespoon erythritol (or any keto-friendly sweetener)
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Butter or coconut oil for cooking
Instructions:
- Prepare the Batter:
- In a medium mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
- In another bowl, beat the eggs until well combined. Add the softened cream cheese, almond milk, and vanilla extract, and whisk until smooth.
- Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms. Let the batter rest for a few minutes to thicken.
- Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or coconut oil.
- Pour 2-3 tablespoons of batter onto the skillet for each pancake. Gently spread the batter into a circle.
- Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges look set. Carefully flip the pancake and cook for another 1-2 minutes, until golden brown and cooked through.
- Serve:
- Serve the pancakes warm with your favorite keto-friendly toppings, such as sugar-free syrup, fresh berries, whipped cream, or a pat of butter.
Tips:
- For Extra Fluffiness: You can add a teaspoon of apple cider vinegar or lemon juice to the batter. The acid reacts with the baking powder, making the pancakes fluffier.
- Storage: These pancakes can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave before serving.
