Keto Pancakes With Peanut Butter Frosting Recipes

KETO PANCAKES

Steps:

• Whisk all ingredients in a large bowl. Let sit for 5 minutes.
• Preheat a large nonstick skillet or pan under low-medium heat and coat with butter or nonstick spray.
• Pour ¼ cup portion of pancake batter onto pan and cook for 2-3 minutes on each side until golden brown.
• Serve with sugar-free maple syrup, butter, or coconut butter.

KETO PANCAKES

Steps:

• Whisk together the almond flour, coconut flour, erythritol, baking powder and salt in a large bowl. Whisk together the coconut milk, cream, butter, vanilla and eggs in a separate bowl until well combined. Pour the wet ingredients into the dry and stir until well combined. Stir in the coconut, nuts and lemon zest. Let rest for 10 minutes.
• Heat a large nonstick skillet over medium heat. Add enough butter to coat the skillet. Using a 2-tablespoon cookie scoop, scoop the batter into the skillet and use the back of the scoop to spread it into a 3-inch round. Cook until the underside is deep golden brown and the pancake is puffed, about 3 minutes. Flip and cook until the second side is golden brown and the pancake is cooked through, about 2 minutes more; transfer to a plate. Repeat with the remaining batter. Serve warm.

KETO PANCAKES WITH PEANUT BUTTER FROSTING

Steps:

• Directions
• Beat the eggs, egg whites, and cream cheese until the batter is creamy.
• Mix in coconut flour, psyllium husk, stevia, baking powder, and vanilla extract until well combined (1-2 minutes)
• Slowly add in the milk, continuing to mix until batter is thick and creamy.
• Heat a greased skillet or griddle over medium-heat.
• Using a ⅓ measuring cup, pour dough onto skillet/griddle.
• Cook the pancakes for about 2-3 each side.
• Frosting
• Mix all the ingredients in a bowl, slowly incorporating in the milk.
• Drizzle frosting over warm pancakes.