Keto Pancake Recipe – How To Make Keto Pancakes – Low Carb Pancake Recipe

Prep: 5 mins – Cook: 10 mins – Total: 15 mins

INGREDIENTS

• 2 large eggs
• 1 tablespoon water
• 2 oz cream cheese, cubed
• 2/3 cup almond flour
• 1 teaspoon baking powder
• 2 teaspoons vanilla extract
• 1/2 teaspoon cinnamon
• 1/2 teaspoon Sweetleaf – stevia sweetener (or 2 tablespoons regular sugar)
• butter and syrup (sugar free syrup for low carb option)

INSTRUCTIONS

1. Add all ingredients to blender. Start with eggs and water and cream cheese so you don’t have anything get stuck at bottom.
2. Blend until smooth, scraping down the sides if needed. Let batter sit for 2 minutes.
3. Heat a non-stick skillet to medium heat. For each pancake, pour 3 to 4 tablespoons of batter onto skillet.
4. Once you start to see little bubbles form, flip and continue to cook until pancake is browned on each side. Continue until you have used all pancake batter.
5. Serve pancakes topped with butter and syrup!

This delicious recipe and photos were created by TheNoviceChefBlog.com, we simply shared it. Please check them out for more great ideas!

Vegan Pumpkin Pancake Recipe – Vegan Pancake Recipe

Prep: 20 mins – Cook: 20 mins – Total: 40 mins

INGREDIENTS

• 2 cups (480) mL full-fat oat milk
• 1 ½ tablespoons apple cider vinegar
• 2 cups (250g) whole wheat pastry flour
• 1 tablespoon organic brown sugar
• 1 1/2 tablespoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• 1/2 cup (120g) canned pumpkin purée
• 1 teaspoon vanilla extract
• 3 tablespoons vegan butter melted, plus more for serving
• Neutral-flavored oil of choice for cooking pancakes
• Pure maple syrup for serving

Homemade Pumpkin Spice

• 1 ½ teaspoons ground cinnamon
• ½ teaspoon freshly grated nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground allspice
• ¼ teaspoon ground cloves

INSTRUCTIONS 

1. Combine the milk and vinegar in a medium bowl, stir, and set aside for 5-10 minutes to slightly curdle.
2. In a large bowl, add the flour, baking powder, baking soda, salt, sugar, pumpkin pie spice, and whisk to combine.
3. To the buttermilk, add the pumpkin puree and vanilla. Whisk together until well combined. Drizzle in the melted vegan butter and stir until just combined.
4. Pour the wet ingredients over the flour mixture and fold with a wooden spoon until just combined. Do not overmix – lots of lumps are fine. Allow the batter to rest for 10 minutes.
5. Heat a nonstick frying pan over medium-low to medium heat for several minutes. To test if the pan is hot enough, throw a couple drops of water into the pan – if they sizzle as soon as they hit the pan, the pan is ready. Add a touch of cooking oil and distribute evenly with a paper towel so there’s just a thin film of oil.
6. Ladle ½ cup pancake batter into the pan. Cook until the bubbles become rather uniform in the center and the edges of the pancakes start to dry out and brown, about 1 ½ to 2 minutes.
7. Carefully flip and cook on the second side until golden brown, 1 ½ to 2 minutes. Store cooked pancakes on a heatproof tray or plate, each pancake separated by a sheet of parchment paper. If desired, keep warm in the oven at 200ºF while you make the rest of the pancakes.
8. Repeat with the remaining batter, adding a touch more oil to the pan as needed to cook the pancakes.
9. Serve pancakes warm with a pat of vegan butter, if desired, and maple syrup.

This delicious vegan pancake recipe was created by RainbowPlantLife.com, we simply shared it. Check them out for more great ideas!