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LowCarb/Keto Pancakes


8 whole eggs

8 oz cream cheese (room temperature)

1/3 cup coconut flour

1 teaspoon vanilla extract

1 tablespoon Pyure granulated sweetener


Combine all ingredients in a blender and allow to rest for 10 minutes. The batter will thicken up.

Grease your griddle surface thoroughly. Scoop the batter using a 1/4 cup onto the griddle and flip each pancake when bubbles start to pop thru. The remaining side should only take about a minute to minute and a half to finish cooking.

Serve with your favorite toppings and enjoy!

Makes approximately 24 -28 pancakes 3-1/2" sized

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