Fluffy, buttery, and low-carb — perfect for a keto or low-carb breakfast! These pancakes are grain-free, sugar-free, and packed with protein.
Ingredients (makes 8 medium pancakes, 2 servings):
- 4 large eggs, room temp (0 pts)
- 4 oz full-fat cream cheese, softened (4 pts)
- ¼ cup blanched almond flour (2 pts)
- 2 Tbsp coconut flour (0 pts)
- 1 Tbsp granulated erythritol or preferred keto sweetener (0 pts)
- 1 tsp baking powder (0 pts)
- ½ tsp vanilla extract (0 pts)
- Pinch of salt
- Avocado oil or butter for greasing pan (1 tsp = 1 pt)
Optional Toppings/Add-ins:
- ½ cup berries (0 pts)
- Sugar-free chocolate chips (0–1 pt per Tbsp)
- Sugar-free maple syrup (0 pts)
- Unsweetened whipped cream (0 pts)
- Butter (1 tsp = 1 pt)
Instructions:
- Wet Ingredients: Blend eggs, cream cheese, and vanilla until smooth and frothy.
- Dry Ingredients: Add almond flour, coconut flour, erythritol, baking powder, and salt. Pulse to combine. Let batter rest 2–3 minutes to thicken.
- Cook Pancakes: Heat a non-stick skillet over medium heat and lightly grease. Pour ¼ cup batter per pancake. Cook 2–4 min until edges set and bubbles appear, then flip and cook 1–2 min until golden.
- Serve: Enjoy hot with your choice of toppings.
💙 WW Points: ~5 pts per serving (4 pancakes, without toppings)
✨ Protein: 20g per serving | Net Carbs: 5g per serving
