With any new way of eating comes new and interesting recipes to try. I wish I could say that this was my recipe, but I can not. This recipe can also be found on any number of Pinterest Boards under “Keto Pancakes”. I thought I would give these a try and then report back to you with all my thoughts on these pancakes. If you are living a Gluten Free lifestyle and you REALLY NEED a pancake, then these are definitely a good recipe. If you are looking for more than just a gluten free pancake and you want extra protein and fat (if you are on the low carb/high fat diet) then these are perfect for that diet. They are good and fluffy and defiantly have a nice flavor. Here is how I made them…..
The first step is to start with room temperature ingredients. Mix the cream cheese, butter and eggs and vanilla together. It was suggested to use a blender or food processor, but I used my emulsion blender. Blend, Blend, Blend.
Now you want to add the vanilla protein powder. If you want them to be gluten free, be sure to read the ingredients. The reason there are little black dots in my batter is because I used a Cookies and Cream Protein Powder. If you want chocolate pancakes, just use chocolate protein powder. You really want to blend this well. The more you blend the more fluffy the pancakes will be.
Now take a griddle or a skillet and heat it to about 325-350 degrees and butter it up really well. Pour some batter onto the skillet and cook. The same rules as making regular pancakes apply with these pancakes. You will want to wait to flip the pancakes until they are showing signs of bubbles forming around and through out the batter. Then flip!