AuthorGB Hernandez
RatingDifficultyBeginner

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Yields3 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins
Directions
1

Beat the eggs, egg whites, and cream cheese until the batter is creamy.

2

Mix in coconut flour, psyllium husk, stevia, baking powder, and vanilla extract until well combined (1-2 minutes)

3

Slowly add in the milk, continuing to mix until batter is thick and creamy.

4

Heat a greased skillet or griddle over medium-heat.

5

Using a ⅓ measuring cup, pour dough onto skillet/griddle.

6

Cook the pancakes for about 2-3 each side.

Frosting
7

Mix all the ingredients in a bowl, slowly incorporating in the milk.

8

Drizzle frosting over warm pancakes.

Category
Nutrition Facts

Serving Size 6 small pancakes

Servings 3

14g
Net Carbs

Amount Per Serving
Calories 223
% Daily Value *
Total Fat 11g17%
Total Carbohydrate 23g8%
Dietary Fiber 9g36%
Protein 17g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Directions

Directions
1

Beat the eggs, egg whites, and cream cheese until the batter is creamy.

2

Mix in coconut flour, psyllium husk, stevia, baking powder, and vanilla extract until well combined (1-2 minutes)

3

Slowly add in the milk, continuing to mix until batter is thick and creamy.

4

Heat a greased skillet or griddle over medium-heat.

5

Using a ⅓ measuring cup, pour dough onto skillet/griddle.

6

Cook the pancakes for about 2-3 each side.

Frosting
7

Mix all the ingredients in a bowl, slowly incorporating in the milk.

8

Drizzle frosting over warm pancakes.

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