Ingredients
- 8 oz softened full-fat cream cheese
- 5 eggs
- ¼ cup buttermilk powder (for flavor and the flour effect)
- ¼ cup almond flour
- 2 tablespoons coconut flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon olive or canola oil
Nutrition Info Per Serving
Serving Size
2 pancake
Carbohydrates
10
g
Protein
16
g
Fat
33
g
Calories
393
When you need to revamp your menu, choose this delicious recipe for low carb buttermilk pancakes. With just a few ingredients, you can spice up your normal routine with these mouthwatering buttermilk pancakes. Furthermore, it is a perfect choice for a low carb menu.
Instructions
- Beat softened cream cheese to disperse and further soften.
- Add eggs, one at a time, and beat into the cream cheese until the mixture is smooth.
- Add the dry ingredients and beat until mixed.
- Add the oil and incorporate well. You don’t need to overbeat the batter, just mix the ingredients and beat on low for less than one minute. The batter will begin to get airy from the baking powder, baking soda and buttermilk powder, as well as the yeast action.
- Let the batter sit for about 5-10 minutes to rise. Stir if needed, as it will get a little bubbly.
- Cook as you would make a regular pancake on a griddle. Don’t make the cakes bigger than about 5″ round as it makes them easier to flip.
- Enjoy with softened butter or sugar-free syrup.