Keto pancakes without flour

This version uses cream cheese and eggs as the base, making them low-carb, gluten-free, and fluffy without any almond or coconut flour.

Keto Pancakes Without Flour

Ingredients (Makes about 6–8 small pancakes)

• 4 large eggs

• 4 ounces (about ½ cup) cream cheese, softened

• 1 teaspoon baking powder (for fluffiness)

• 1 teaspoon vanilla extract

• 1 tablespoon erythritol or preferred keto-friendly sweetener (optional)

• Butter or coconut oil for cooking

Instructions

Step 1: Prepare the ingredients

1. Let the cream cheese soften at room temperature for easier blending.

2. Crack the eggs into a bowl.

Step 2: Blend the batter

1. Place the eggs and softened cream cheese in a blender or food processor.

2. Add the baking powder, vanilla extract, and sweetener if using.

3. Blend on high for 20–30 seconds until the mixture is smooth and slightly frothy.

Note: If you do not have a blender, you can use a hand mixer or whisk vigorously until completely smooth.

Step 3: Preheat the pan

1. Heat a non-stick skillet or griddle over medium-low heat.

2. Add a small amount of butter or coconut oil and let it melt, coating the surface evenly.

Step 4: Cook the pancakes

1. Pour about 2–3 tablespoons of batter for each pancake onto the pan.

2. Cook on medium-low heat for 1 to 2 minutes until small bubbles form on the surface and the edges look set.

3. Carefully flip the pancakes using a thin spatula.

4. Cook the other side for 1 more minute, or until golden brown.

Tip: These pancakes are delicate, so take care when flipping.

Step 5: Serve

1. Stack the pancakes on a plate.

2. Serve with keto-friendly toppings like:

   • Sugar-free syrup

   • Whipped cream

   • Berries (in moderation)

   • Nut butter

Storage Tips

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet or microwave.

• Freezer: Layer between parchment paper and freeze in a zip-top bag for up to 1 month.