Ingredients
Scale
- 1 ½ cups superfine almond flour
- 2 ounces softened cream cheese
- 3 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon granulated monk fruit or erythritol
- ½ teaspoon ground cinnamon
- Pinch of salt
- Butter or coconut oil for the skillet
Instructions
- Start by gathering all your ingredients. In a medium-sized mixing bowl, add the softened cream cheese and eggs. Use a whisk or a hand mixer to blend them until the mixture is smooth and relatively free of large lumps. Once combined, stir in the vanilla extract. In a separate small bowl, whisk together the almond flour, baking powder, sweetener, cinnamon, and salt. Gradually fold the dry ingredients into the wet mixture until you have a thick, consistent batter. Let the batter sit for 2 to 3 minutes; this allows the almond flour to hydrate, resulting in fluffier pancakes.
- Place a large non-stick skillet or griddle over medium-low heat. Add a small knob of butter or a teaspoon of coconut oil to coat the surface. Once the pan is hot, scoop about 2 to 3 tablespoons of batter onto the skillet for each pancake. Avoid making them too large, as keto batter is more delicate than traditional batter. Cook for about 3 minutes on the first side. You will know they are ready to flip when small bubbles form on the surface and the edges look set and matte. Carefully slide a spatula under each pancake and flip. Cook for another 1 to 2 minutes until the second side is golden brown.
- Transfer the warm pancakes to a plate. Stack them high to retain heat. Top your stack with a pat of grass-fed butter and a drizzle of sugar-free maple syrup. You can also garnish with a few fresh raspberries or a dollop of unsweetened whipped cream. Serve immediately while they are hot and tender.
- Cook Time: 15 minutes