Saturday, August 17, 2019

Gluten Free Keto Friendly Pancakes

I'm not going totally gluten free or totally Keto or Paleo but I am trying to cut out some of the fat bombs in my diet, along with the sugar bombs.
Gluten Free Keto Friendly Pancakes

I love Pancakes, all that carby, rich, goodness is hard to say no to for me.   So I decided to try a search for a good tasting pancake.
Previously I kinda OD'd on my Banana Pancakes, which I added coconut and pecans to,  and while they were AWESOME!!! they weren't exactly waistline or blood sugar friendly.

Also,   I don't buy many bananas these days, cause so many of them end up brown, overripe and in my freezer.

But I still wanted some Pancakes, that were a little more blood sugar friendly and tasted good and well, here they are.

The batter looks about perfect, but they are tender and can be hard to flip, which is why I caution you to make them a little smaller.  Also, by making them smaller you can eat more pancakes.
Just kidding.
Gluten Free Keto Friendly Pancakes

Gluten Free Keto Friendly Pancakes

Gluten Free Keto Friendly Pancakes

Gluten Free Keto Friendly Pancakes

Gluten Free Keto Friendly Pancakes


Gluten Free Keto Friendly Pancakes

Yield: 1-2 servings - about 8 pancakes
Author:
prep time: 5 Mcook time: 10 Mtotal time: 15 M
These make a great tasting pancake for those who are either gluten free, eating  Keto.

ingredients:

  • 1 egg
  • 2 oz. Cream Cheese
  • 1/4 cup Almond Flour
  • 2 tbsp. Heavy Cream
  • 1/2 tsp. Baking Powder
  • 1 tsp. melted Butter or coconut oil
  • 1 packet sweetener, I used Truvia Brand
  • 1/2 tsp. Vanilla Extract or other flavoring
  • Butter or coconut oil for frying or non stick baking spray

instructions:

How to cook Gluten Free Paleo/Keto Pancakes

  1. Mix the first 8 ingredients together, using either a whisk or an immersion blender, until the batter is smooth.
  2. Place a skillet on the stove on medium heat.  Melt 1 teaspoon butter or coconut oil or spray pan with non stick cooking spray.
  3. Using a soup spoon, spoon the batter onto the hot pan, about 2 inches in diameter, any bigger and it's hard to flip.  Cook on one side, about 2 minutes,  until you see bubbles in the middle, then flip carefully.  Continue to cook on the other side for an additional minute or so.  Place on heated platter and continue to cook until all the batter has been used.     This recipe makes about 8 pancakes.  
Nutrition wise: These are not low calorie pancakes.  The almond flour, heavy cream and cream cheese all have a fair amount of fat in them.
If using coconut oil, you will get a faint taste of coconut.  

All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2019, with all rights reserved thereof.


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Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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