Keto Pancakes

Name: Keto Pancakes
Yield: 4 Pancakes
Cuisine: American
Ingredients: 3 egg whites; 3 egg yolks; 3 tblsp cream cheese, softened; 1 1/2 teaspoons baking powder; 2 tablespoons heavy whipping cream; 1/2 teaspoon vanilla extract; 2 tablespoons granulated erythritol; 1/4 teaspoon Lemon juice; Oil, for pan

NichieKitchie @NichieKitchie

New Jersey

These were inspired by a Souffle pancake recipe by Tastemade. I wanted a keto version, so after several tries... Here it is! They are by no means as fluffy as the original Tastemade pancakes, but these are darn good for a keto version!

NichieKitchie @NichieKitchie

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Ingredients

4 Pancakes

3egg whites
3egg yolks
3tblsp cream cheese, softened
1 1/2 teaspoonsbaking powder
2 tablespoonsheavy whipping cream
1/2 teaspoonvanilla extract
2 tablespoonsgranulated erythritol
1/4 teaspoonLemon juice
Oil, for pan

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Steps

1

Beat egg whites until soft peaks form, then add granulated erythritol and continue to beat until combined.
2

In a large bowl, whisk together the remaining batter ingredients.
3

Fold one-third of the batter into the meringue at a time.
4

Oil a frying pan over low heat, then cook about 3/4 cup of the batter at a time. Cook for 4 minutes, then flip it over. Continue cooking for about 4 minutes until cooked through.
5

Serve with Keto Maple Syrup or your favorite toppings.