Sundays were almost always pancake days when I was growing up! I loved the Aunt Jemima syrup and loved the commercials when she talked, ha ha!

My Mom usually made the pancakes with the quick mix.🥞 I loved them all the same❤ Usually there was bacon too, nice and crispy🥓

It has been almost 5 years since I have had some good homemade scratch pancakes with wheat flour, BUT I have a good alternative you should try! It includes coconut flour and is super close to those quick mix pancakes I remember!

Nut free and gluten free, these pancakes come together fast since we are using a blender!

Enjoy!! At only 5g of total carbs (3g net) they are a healthy alternative to my wheat pancakes I remember!

Share with me in a comment a favorite pancake memory of yours!

Don’t forget to subscribe so you never miss a post!

KETO LOW CARB BLENDER PANCAKES

4 oz. Cream cheese

4 lg eggs

2 tsp vanilla extract

1 tsp maple extract

4 tbsp erithrytol/stevia blend

2 tsp baking powder

4 Tbsp coconut flour

1/2 tsp ground cinnamon

First add 4 oz of cream cheese and 4 eggs to the blender.

Add 2tsp vanilla extract & 1 tsp maple flavoring to the blender.

Make your own erithrytol/stevia blend with 1 cup erithrytol and 1 tsp stevia. Whisk and add 4 Tbsp of erithrytol, or other granulated sweetener.

Add 4 Tbsp coconut flour, 2 tsp baking powder and 1/2tsp ground cinnamon.

Blend all 2 min. Scrape down sides.

Blend 1 min more. Let sit 5 min.

Pour into a preheated skillet or griddle.

Cook approx. 2-3min on medium heat until it is covered in bubbles.

Carefully flip and cook 2-3 minutes more.

Keep cooked pancakes on a large plate covered with a cloth napkin or towel.

Serve with lots of butter and some sugar free syrup.

This is a homemade syrup I made out of erithrytol, glucomannon and maple extract. I will share the recipe on my facebook page!