Perfect Homemade Low Carb Pancakes

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Oftentimes, we think of pancakes as being this indulgent breakfast item we can only enjoy during Sunday brunch. Fluffy pancakes stacked like the leaning Tower of Pisa, drenched in maple syrup, melted butter and fruit compote. And who can say no to forkfuls of carbs wrapped in sugar. My mouth says yes, but my waistline says no. As a chef I pride myself in my eating habits. I try to eat healthy during the weekday and indulge only on weekends. As chefs, we do benefit from our creative abilities in the kitchen and thus we can find more ways than one, to satisfying our cravings in manageable ways. I for one, find healthier alternatives to cravings. Case in point, I researched keto pancake recipes to help those sugary pangs during the week and found a simple recipe that fits the bill. It’s a low/zero carb pancake that's made of mostly eggs and cream cheese and 4 other basic pantry ingredients. That's a win win for me. Easy, few ingredients, and great flavor. You'll find that there are many different low carb pancake recipes on the internet that incorporate a bevy of ingredients such as almond flour, coconut flour etc. After trying them all, I enjoyed the simplest of them all. Now these pancakes come into play on even weekdays for me.

Tip: Make these pancakes thin. It creates a nice little crisp crust on the edges while still being soft in the middle. It’s perfect for a light breakfast and if you make a small stack of them, it gives you that feeling of those sky high indulgent Sunday brunch pancakes!

Perfect Low Carb Keto Pancakes

Makes: 6 small pancakes or 3 large pancakes Prep + Cook Time: 10 Mins

Ingredients:

6 oz of cream cheese

3 organic eggs

3 packs of stevia

1.5 tsp of cinnamon powder

1.5 tsp sugar free vanilla extract

Spray can of coconut oil for baking and cooking

Method:

1. Heat a small non stick pan to high heat

2. Blitz ingredients in a blender until smooth

3. Spray pan with coconut oil or canola oil

4. Pour a thin layer of batter in the pan and cook 1-2 mins on each side or until golden brown

5. Plate and cover as you cook the rest

6. Serve with sugar free maple syrup or monk fruit syrup and a slice of grass-fed butter

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