Low Carb Classic Pancake Batter
Indulge in the fluffy comfort of breakfast with this Low Carb Classic Pancake Batter, a healthier twist on a beloved favorite. Perfect for keto and low-carb diets, this easy pancake recipe swaps traditional flour for nutrient-rich almond flour, ensuring a light yet satisfying texture. Cream cheese adds richness and a subtle tang, while vanilla extract enhances the batter with a touch of sweetness, complemented by optional erythritol for sugar-free appeal. Ready in just 25 minutes from start to finish, these golden pancakes cook to perfection in buttery goodness and pair beautifully with sugar-free syrup, fresh berries, or a dollop of whipped cream. Whether you're embracing a low-carb lifestyle or simply seeking a wholesome breakfast option, this recipe delivers all the taste without the guilt!
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Recipe Information
Ingredients
- 1 cup almond flour
- 2 ounces cream cheese
- 3 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon granulated erythritol (optional)
- 1 tablespoon butter or coconut oil (for cooking)
Instructions
In a large mixing bowl, combine the almond flour, baking powder, and granulated erythritol (if using). Stir well to ensure the baking powder is evenly distributed.
In a separate bowl, use a hand mixer or whisk to beat the eggs until fully combined and slightly frothy.
Add the cream cheese and vanilla extract to the eggs. Mix thoroughly until the cream cheese is completely incorporated and the mixture is smooth.
Gradually add the wet ingredients to the dry ingredients, stirring continuously to combine until a smooth batter forms. The batter should be slightly thick but pourable.
Preheat a non-stick skillet or griddle over medium heat and add butter or coconut oil.
Once the skillet is hot, ladle about 1/4 cup of batter onto the skillet for each pancake. Use a spatula to gently spread the batter into a round shape if necessary.
Cook the pancakes for 2-3 minutes or until bubbles begin to form on the surface and the edges appear set.
Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes, or until both sides are golden brown.
Remove from the skillet and repeat with the remaining batter, adding more butter or coconut oil as needed.
Serve the pancakes warm with your favorite low-carb toppings such as butter, sugar-free syrup, or fresh berries.
Nutrition Facts
Calories |
1082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.8 g | 120% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 842 mg | 37% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 6.6 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 348 mg | 27% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 294 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
