You won’t believe how good these are considering they only have two main ingredients! Start with the basic recipe and then let your creative juices flow. You can add a dollop of natural greek yoghurt, a sprinkle of berries, some crushed up walnuts, and even some keto-friendly sugar free syrup. Whoever said keto was hard?
Cream cheese pancakes
Makes 3 large pancakes
Fat: 16 G/141 calories
Carbohydrate: 2 G/6 calories
Protein: 8 G/30 calories
- Heat a small skillet (16-cm diameter is ideal) over medium-low to low heat for 3 to 4 minutes. Meanwhile, in a blender, combine the cream cheese and eggs and blend until smooth.
- Melt ¼ teaspoon butter in the center of the skillet and swirl to coat. Pour about 2 tablespoons of batter into the pan using a circular motion to spread the batter a bit thinner than a traditional pancake and gently swirl the pan. Cook for 90 seconds on the first side. Carefully flip (see Tip) and cook 30 seconds on the other side. Remove to a plate and repeat with the rest of the batter, greasing the pan with butter before cooking each pancake.
TIP: If the pancakes tear, make sure your heat is set low and try cooking an additional 15 seconds on the first side. Don’t worry, you can still use them even if they tear!
This is an edited extract from The Keto Reset Diet Cookbook by Mark Sisson published by Hardie Grant Books $29.99 and is available in stores nationally. Photographer: © Andrew Purcell.
While we’re on the topic, you should read about the best way to drink coffee on the keto diet and how to build a keto-friendly platter this weekend.
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