Friday Finds: Keto Pancakes Recipe

Most of us know how important it is to start off the day with a healthy breakfast, but many times I am guilty of running out of the door without thinking twice about what I am going to eat. Lately that has been catching up with me and I have noticed how little energy I have in the afternoon or that I eat a huge lunch because I haven’t given my body the nutrition it needs to start the day. Last month I started a semi-low carb diet (sounds like a joke right?). My short explanation: I try not to eat foods that are extremely high in carbs and instead substitute with a low carb option, and as you can guess, that’s where this pancake recipe comes in!


It took me a couple recipes to really tweak it before I fell in love with it but now I swear I will probably never go back to a normal pancake in my life! They are almost like eating a crepe vs. a pancake since they are a lot thinner, but to my surprise they still hold all of the fluffy goodness you would expect from a pancake! Head to store and try them for yourself. I promise you won’t regret it. Add your favorite fruits and a sugar free syrup for a yummy morning treat that won’t kick your diet to the curb.


Prep Time: 5 minutes         Cook Time: 10-15 minutes      Total Time: 15-20 minutes

Yield: 8-10 pancakes


  • 4 ounces cream cheese, softened
  • 4 eggs
  • 2 teaspoons vanilla extract or sugar free vanilla syrup
  • 1/2 tablespoon brown sugar or 1 tablespoon of sugar substitute
  • 4 tablespoons coconut flout
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon maple syrup
  • NOTE: You can make the batter in bulk and leave it in the fridge for a couple days to make your cooking process quicker! Just add a splash of almond milk, cream, or half and half to thin it out again.


  1. Combine cream cheese, eggs, vanilla, sugar, and maple syrup into a blender. (I use a magic bullet!).
  2. Add baking powder and coconut flour, blending again until well combined.

Cooking Instructions

  1. Using a nonstick or greased pan over medium heat, pour batter to form circles between 4 and 6 inches in diameter.
  2. Flip pancakes when the edges begin to harden and the surface begins to bubble. Cook on the other side 2-3 minutes, or until golden brown.

If you try them out, definitely let me know! I would love to hear what your go to pairings and try them out myself!

You can find the original recipe that I tweaked to create my pancakes, HERE.

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