Keto Pancakes
- Preparing Time: 30 minutes
- Total Time: 40 minutes
- Served Person: 8
- 4 teaspoons baking powder
- sea salt to taste
- 2 tablespoons butter
- ground black pepper to taste
- topping
- 8 oz cream cheese
- 1 teaspoon xanthan gum
- 4 teaspoons vanilla extract
- 1/2 cup coconut flour
- 8 whole eggs
- 2 cups cream
- cream optional
- pancake
- 2 tablespoons erythritol optional
- cooking spray as needed
- 150 grams ham chipped
- Carbohydrate 13.4070216398489 g
- Cholesterol 514.481090107108 mg
- Fat 62.7025029045435 g
- Fiber 4.62436228761307 g
- Protein 20.6222172442391 g
- Saturated Fat 37.3162384478874 g
- Serving Size 1 1 Serving (289g)
- Sodium 463.869969150623 mg
- Sugar 8.78265935223587 g
- Trans Fat 5.85955874001301 g
- Calories 688 calories
PANCAKES: Combine cream cheese, eggs, vanilla, and erythritol (optional) with a mixer. Add baking powder and coconut flour, mixing again until well combined. NOTE: The batter may thicken. If this happens, just add a splash of cream to thin it again. Cover griddle or fry pan with cooking spray (we use a coconut oil spray) and heat pan to medium heat. Use a 1/4 cup measure to scoop and pour batter into the heated fry pan. Cook on one side until surface begins to bubble, and then flip pancake to other side. Fry for another 2-3 minutes or until golden brown. Add spray to pan between pancakes as needed to prevent pancakes sticking to pan. Top with butter and favourite no-sugar topping or use topping below for a savoury choice. ----------------------------------- TOPPING: In skillet on medium heat, melt butter and stir in xanthan gum. Add cream into mixture gradually, stirring continuously. When sauce begins to thicken add ham. Add salt and pepper to taste (watch the salt as the ham already gives it a salty taste). Remove from heat. Pour over pancakes.
