I've been eating grain free now for over 3 years and have not had pancakes in a while. I was making them grain free with bananas last year, but eating under 20 grams of carbs a day while losing this last 35 pounds means bananas are a no go. So when I woke up this morning with "I want pancakes!" on my mind, I wondered if a keto friendly pancake was even possible!
Turns out YES! IT is very possible!
There are many recipes on pinterest for coconut flour or almond flour and egg pancake recipes, but I cannot afford such flours at $11 a bag that wouldn't even make a dozen muffins.
So the brainstorming was on to find a low carb pancake that I could make grain free, and alternative flour free as well.
Thinking about crepes I have made with simply egg and cream cheese, I figured if I got the right consistency for the batter ( not too thin) and added some baking powder for a little fluff, it would be rather easy.
They turned out pretty good! If you don't like tasting egg in a pancake, then this recipe will be less than you expect, but for me, they worked great and fulfilled a pancake desire in no time! And, with only 8 grams of carbs for all 6 pancakes...this is VERY keto friendly!
I only ate 2 pancakes and put the other 4 in the fridge for another time, but I'm thinking that with the fact that they have no sweetener in them at all, I could probably make a sandwich of some kind with them for a lunch tomorrow! I don't think I have eaten an actual sandwich ( stuff held between to flat things eaten by hand) in 2 years! Lettuce boats have been my go to carrier for sandwich like things for a long time. Maybe I'll try a ham and cheese melted sandwich!
Ok, so here is the recipe and nutrition facts.
SuperADDmom's Low Carb Pancakes
2 tablespoons of full fat sour cream
1/2 cup softened cream cheese
1 teaspoon of baking powder
( a dash of vanilla and stevia for sweetness is optional)
Crack open the eggs into a larger bowl ( you want whisk room, so don't use a soup bowl)
Add the softened cubed up cream cheese and sour cream.
Whisk it all together vigorously until it is all worked together. don't leave any small bits of cream cheese in the egg batter.
Add the baking powder and whisk again.
Fry the batter in your buttered frypan or griddle on medium low, in small 3 inch pancakes.
Flip when the bottom is browned. These won't bubble like a typical pancake batter to tell when it is time to flip, and I made the mistake of trying to flip too early and it fell apart on me, but I just ate it anyway! YUMM! ( Perhaps a bit more baking powder would cause that bubble like in flour pancakes)
This recipe yielded 6 pancakes (about 3 inches in diameter) for me.
Here is the nutrition info I put into my food tracker app I use.
(for the whole bowl of pancake batter)
For my breakfast I added two strawberries slices and some sugar free pancake syrup to them. they were YUMMMMMY!
I didn't count the carbs for the syrup because it was sugar alcohol based, so thought my food entry says my breakfast was 9 carbs, I subtracted 3 grams of carbs from that for the syrup, because I do not count sugar alcohol carbs on my keto plan.
The cream cheese and sour cream made the pancakes smooth on my tongue, and was a pleasant melty feel, and not rubbery like a fried egg or crepe can be, and the egg taste was subtle. This recipe is definitely going in my weekly rotation for Sunday Brunch!!!
If you try it or tweak it, let me know in the comments below how it worked out for you! I hope you enjoy this recipe as much as I did!