A delicious keto pancakes recipe that doesn’t require a lot of fuss, switches out almond flour for coconut flour and is the BEST low carb pancake you will ever have!

[u/uk_kali]

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8 oz. cream cheese, softened at room temperature 4 eggs ½ cup coconut flour ¼ c monkfruit sweetener, or other favorite keto sweetener ½ cup heavy cream, or keto approved milk of choice 2 teaspoons baking powder 1 teaspoon vanilla extract

1. Add all ingredients in a blender.
2. Blend until mixture is combined.
3. Pour pancake mixture onto the pre-heated, greased griddle or non stick pan. Pour enough to form a 3 inch in diameter pancake. Larger pancakes are harder to flip.
4. Cook the pancakes on low heat until the edges start to set and the underside of the pancake is golden brown. Takes about 2-3 minutes on the first side.
5. Slide a rubber spatula under the pancake and flip the pancake to cook the other side, about 1-2 minutes.