Grain Free Pancakes are not something I’m unfamiliar with.
Many times, I’ve made pancakes with Almond flour and substituted applesauce for the oil.
But i’ve never eaten Ketogenicaly, that is until now.
I’m researching this lifestyle because of a slowed metabolism due to peri menopause and this is one method that I am trying, so as to see how my body responds to it.
So far, so good. In the last 2 weeks, I’ve been able to drop over 5 lbs. When as before on just a clean eating diet of 1500 calories a day, with intense workouts 6-7 days a week, I wasn’t losing anything, but rather steadily gaining. WTF!!!
I’m experimenting with a lot of different recipes and have found quite a few that I like and some I FREAKING LOVE! And the best part is that my family loves them as well!
Take the Roasted Garlic Cauliflower Alfredo Sauce! OMG! I just want to stick my entire face in it!!
OK, I’m NOT a food blogger so on with the pancakes already!!
Grain Free Pancake/Waffle Recipe
Prep Time: 10m
Cook Time: 20m
Total Time: 30m
Yield: 8-10 pancakes/waffles
4 ounces cream cheese, softened
2 teaspoons vanilla extract, or sugar free vanilla syrup
1 tablespoon sugar substitute, or more to taste
4 tablespoons coconut flour
1 1/2 teaspoons baking powder
1 dash cinnamon (optional)
1/2 teaspoon maple extract (optional)
almond milk or half and half as needed
8-12 drops of liquid stevia (I use sweet leaf vanilla creme stevia)
For pancakes only:
1/2 teaspoon additional baking powder
For waffles only:
1 tablespoon melted butter (optional, but recommended)
Combine cream cheese, eggs, vanilla, sugar substitute, maple extract, and cinnamon with a blender or mixer. Add melted butter to waffle batter if desired.
Add baking powder and coconut flour, blending again until well combined.
NOTE: The matter may thicken if left to sit for more than a few minutes. If this happens, just add a splash of almond milk, cream, or half and half to thin it again.
Using an electric griddle set to 325F or a greased pan over medium heat, pour batter to form circles between 4 and 6 inches in diameter.
Flip pancakes when the edges begin to harden and the surface begins to bubble. Cook on the other side 2-3 minutes, or until golden brown.
Add batter to preheated waffle iron. Cook for 5-7 minutes, or until golden brown.
Serve with butter, sugar free syrup, and/or fruit/jam.
Serve: I serve mine with a small amount of plain greek yogurt and a couple heaping tablespoons of the Cherry Reduction. If you need syrup, just drizzle a very small amount of pure grade B or Dark maple syrup on top. (watch your sugar if you’re following a ketogenic protocol)
Note: I usually get about 4 servings from the recipe as written above, but it scales up or down very well as long as you maintain the ratios. Don’t be afraid to make some extras though; the keto pancakes and waffles from this recipe aren’t limited to breakfast. My personal recommendation? Toast up a pair of the waffles and make yourself a sandwich:
Cherry Reduction (you can do this with many other fruits as well)
3 C Fresh or Frozen Organic Cherries
2 squirts Sweet Leaf Vanilla Creme liquid Stevia (there are other flavors, have fun shopping
Put cherries into a small saucepan on medium heat. Bring to a boil, then simmer for 10- 20 minutes or so until the juice from the fruit is thick. Stir often so it doesn’t burn.
Serve warm on top of pancakes or waffles.
If you would like to print this recipe, CLICK HERE.
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Jen Leppert is a Full time Mom, Wife, Mountain Girl and fitness coach who works with clients to help them reach their goals. Jen struggled with back pain, boring exercises, and plateaus in her progress for years until she discovered the solution that helped her lose over 30 pounds, over 2 pants sizes and keep it off . Whether you need to lose a lot of weight or a little, or need a way to get out of your rut, or if you want to make an income helping others reach their goals, Jen will help you get the results that you deserve. It is never too late to start. – Click Here to get started!