Keto Cream Cheese Pancakes
114g cream cheese
4 large eggs
21g almond flour
pinch of salt
butter for cooking the pancakes
- Blend everything together in a blender to make the pancake batter. It is a very thin batter.
- Heat a griddle on medium heat. Melt a bit of butter on the pan. Slowly drop the pancake batter on the griddle using a tablespoon. The pan should be hot enough so the pancake batter starts to cook immediately on contact.
As the pancake batter is runny, to get circular pancakes, slowly pour on the pancake batter so it thickens as it comes in contact with the griddle. That way, the batter doesn’t all quickly spread around the pan in random shapes.
Help spread the batter outwards and into a circle shape with the back of a spoon. Use 2 tablespoons of batter per pancake for 3-inch pancakes.
Alternatively, to make it quickly if you aren’t bothered by perfectly circular pancakes, simply pour on the pancake batter and allow it to spread evenly across the pan.
Cook for about 1 minute, then flip and cook for another minute or so, until cooked through.