Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

While this recipe is slightly more involved, it is full of flavor, keto-friendly and best of all, has a texture a lot like regular pancakes. Top with your choice of keto-approved syrup, keto whipped cream, and/or berries.

Recipe Summary

cook:
20 mins
total:
30 mins
prep:
10 mins
Servings:
20
Yield:
20 pancakes
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large skillet over medium heat; cook, stirring frequently, until starting to brown, about 5 minutes. Remove from heat and allow to cool while preparing the batter.

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  • Whisk almond flour, coconut flour, baking powder, sweetener, chia seeds, cinnamon, and salt together in a bowl. Add browned butter, eggs, milk, softened cream cheese, and maple extract; mix until batter is no longer lumpy. Mix in more milk if batter is too thick.

  • Heat some coconut oil in the same skillet over medium-low heat. Drop spoonfuls of batter into the skillet, making 2-inch silver dollar pancakes. Cook until pancakes appear set, 2 to 3 minutes. Flip and continue cooking until browned on the second side, 2 to 3 minutes. Transfer to a plate. Repeat with remaining coconut oil and batter.

Cook's Notes:

You can use a mixture of half cream-half water instead of the milk.

If you're on a strict keto diet, use a keto-friendly baking powder.

Nutrition Facts

94 calories; protein 3.3g; carbohydrates 3.9g; fat 7.9g; cholesterol 45.2mg; sodium 124.1mg. Full Nutrition
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