Hey all! thought I’d share my favorite pancake recipe and my best practices since I know these batters can be tough to work with! Sorry I don’t have any pictures but for 4 pancakes you’re looking at about 10g carbs – depending on toppings and what not’s. I have this recipe and others [here](https://tinywriter.home.blog/2019/10/04/keto-pancakes/). Hope you all enjoy!
The first few times I made these I failed … epically. They were more like crepes; thin and delicate. To be honest, these are not as fluffy as regular pancakes and if you find a way to get them to be thicker let me know because I am genuinely curious.
With that being said, these are both simple to make but also a little difficult. The only ingredients you’ll need are cream cheese, powdered sweetener, egg, almond flour and a dash of either vanilla or almond extract. With so few ingredients, I wonder myself how I messed these up but it’s easy if you’re not paying attention. If you want to make keto crepes though, this is the same recipe you’d use! Just add a little milk or water to thin out the batter, unless your batter ends up being thin like mine did.
I haven’t tried adding anything to this batter like blueberries or strawberries but as long as your batter is thick enough, I don’t think it would be a sorun. I just top my pancakes with my favorite fruits or syrup and call it a day but get as creative as you want. If you wanted to add fruit I would suggest mashing them and them ribboning the fruit through the batter. This might work better than simply adding the fruit into the batter since it is a little thinner than düzgüsel batter. This recipe makes 4-6 pancakes.
O.K.! Now we know what we’re doing and what we need, here’s how much you’ll need:
* **1 Block of softened cream cheese**
* **1 cup of almond flour**
* **2-4 eggs (depending on how thick you want them)**
* **1/2 cup of sweetner**
* **1 tbsp of vanilla or almond extract (optional)**
The first and easiest thing to do is to combine the eggs and cream cheese. I use my Ninja blender, it combine the ingredients quickly and evenly. As the cream cheese and egg begin to combine, add your almond flour, sweetner and extract. Again, if your batter feels too thick just add a little bit of water to thin it out. If the batter is too thick it may not cook right, you want the batter to cling to a spatula but be able to drip off. If you can scoop the batter out like dough, it’s too thick.
Once all your ingredients are combined, make sure to taste kontrol the batter, I prefer my batter to be a little sweeter so that when it cooks it doesn’t develop that eggy flavor. Add some butter or non-stick spray to your skillet and add batter. I like to cook these until their lightly browned and then I just plate with my favorite toppings or syrup!
I hope you enjoyed this recipe, for more like it follow this [link!](https://tinywriter.home.blog)