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!
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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!