One of the most common issues I personally had and many of my clients who start a ketogenic diet is they miss their pancakes!
Pancakes have always been my favorite breakfast food and now that I can make them for my two little toddlers I have even more fun whipping up different types of pancakes.
I alternate a ketogenic diet every 3 or 4 weeks and eat a metabolism focused diet in between, so I make pancakes with rice flour, coconut flour, and bananas.
But during the ketogenic weeks I like to make what I call “Keto-Cakes.”
Eggs are used as the binder, but cream cheese is used instead of bananas. I find that you do need to add a bit of liquid stevia to get a sweet taste.
Every now and then I’ll add a pinch of cinnamon or vanilla extract, but it’s not necessary.
This recipe will make enough pancakes for myself, my wife, and 2 little girls. You can also make them, then refrigerate them and heat them up in the morning for breakfast by quickly warming them on a pan.
I’m not a macros guy or macro-focused Nutritionist, but the entire recipe has around 15-20 carbs.
If you’re just starting out with a ketogenic diet, give this simple ketogenic pancakes recipe a try and let me know what you think in the comments below.
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KetoCakes - The Most Delicious Ketogenic Pancake Recipe
- 4 ounces organic cream cheese
- 4 organic eggs
- 1 Tbsp. baking powder
- 5 drops of liquid stevia
- Pastured butter
- Put all of your ingredients into a blender (I use this Vitamix), then blend until the mixture is smooth.
- Pour the batter directly from the blender's pitcher into your frying pan (that has been both pre-heated and greased with butter). I like to add a little butter before each pancake pour.
- Once bubbles appear evenly across your low carb ketogenic pancake, flip and cook until the other side is cooked.
- Remove the pancake from the pan and transfer to a plate, then top your keto pancakes with butter or ghee.
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