The Only Keto Pancake/Waffle Recipe I Need

So for a while now there’s been variations on the same keto pancake recipe floating around on the internet. I think the first place I saw some version of the “cream cheese and egg” pancake was on Melissa Sevigny’s lovely recipe blog, I Breathe I’m Hungry. And there’s a reason the recipe has so many fans: it’s simple, it’s quick, and it’s tasty.

But…it isn’t quite pancakes. It’s pancake-like, certainly. But for me, they always came out flat like crepes and tasting just a little too much like eggs to really be a replica of the fluffy breakfast pastry I remembered from my pre-keto days. Still, the recipe was a good starting point.

With a little tweaking and a couple additions, I was able to come up with something just a little closer to the real thing. Oh, and the best part, It’s still a pretty simple recipe, and it’s still pretty quick to make. Just like the recipe you’re used to, you just throw everything in a blender, and two minutes later your batter is ready to go.

Only now the result is a lot more pancake-like: golden brown, fluffy, and slightly sweet. The other best part, It’s a flexible recipe! Add a splash of melted butter to the batter, and you can make yourself some pretty kickass keto waffles too. Add in blueberries (I heat mine with a little bit of Swerve first) and you can have blueberry pancakes. And I’m not a fan of chocolate for breakfast, but I don’t see why you couldn’t toss in a few low carb chocolate chips if that’s your thing.

This keto-friendly batter works great for either pancakes or waffles, producing an end product that is delicious, fluffy, and disturbingly similar to the real thing. 1. Combine cream cheese, eggs, vanilla, sugar substitute, maple extract, and cinnamon with a blender or mixer. Add melted butter to waffle batter if desired.

2. Add baking powder and coconut flour, blending again until well combined. 3. NOTE: The matter may thicken if left to sit for more than a few minutes. If this happens, just add a splash of almond milk, cream, or half and half to thin it again. 1. Using an electric griddle set to 300F or a greased pan over medium heat, pour batter to form circles between 4 and 6 inches in diameter. 2. Flip pancakes when the edges begin to harden and the surface begins to bubble.

Cook on the other side 2-3 minutes, or until golden brown. 1. Add batter to preheated waffle iron. Cook for 5-7 minutes, or until golden brown. 2. Serve with butter, sugar free syrup, and/or fruit/jam. This recipe took off way more than I ever expected. It was one of the main motivations for starting this website way back when, since it was one of the first recipes I developed that made me feel like I needed to share it with others.

Since then I’ve seen it be stolen/reposted by others without credit which is frustrating, but that’s outweighed by the happiness I get from reading your positive comments and feedback on it! Can I use almond flour instead of coconut flour, Almond flour is not a direct substitute for coconut flour in any recipe, and the same is true for this low carb pancake recipe. Almond flour will not result in the same fluffiness or texture.

Some commenters have reported that flax meal is a better substitute. Can I freeze/reheat them, I would recommend reheating frozen waffles in the toaster or oven and pancakes in the microwave. Can I use different flavoring/extracts, Lately, I’m a fan of making these with vanilla butternut extract. It makes them taste like diner pancakes. Can I make them without sweetener,

The sweetener is mainly for taste. If you want a savory version (for a sandwich, etc.) feel free to leave it out. Can I make the batter ahead of time, I wouldn’t recommend it. The coconut flour will cause the batter to thicken too much, and the baking powder will lose much of its rising effect. Can I mix the batter by hand, It just takes a bit more time and effort, so I prefer to make it in a magic bullet style blender.

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