The PERFECT Keto Pancakes

Low-Carb/Keto pancakes shouldn't be difficult to make, expensive, or taste like cardboard. After months of trial and error, I've come up with (what I believe) the perfect low-carb pancakes recipe that is keto friendly. It has two variants - the first one leads to fluffier. The second variant is for us lazy people - less fluff, same great taste, and waaay less things to clean. Check it out and let me know what you think!

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INGREDIENTS:
- 2 eggs
- 70g (2/3 cups) Almond flour
- 2 oz cream cheese
- 2 tbsp heavy cream
- 1 tsp baking powder
- 2 tsp vanilla extract
- 4 tsp sweetener (I used Lakanto Monkfruit Sweetener for this one: https://amzn.to/2Iq3ZT0)
- ¼ tsp cinnamon powder
- ½ txp xanthum gum (https://amzn.to/2VVNt5h)
- salt to taste (or two big pinches of kosher salt) - (This is the salt I use: https://amzn.to/3cxzeJX)
- Lots of butter for the pan and for eating

NOTES:
- The best low carb maple syrup that I have found and eat with my pancakes (and protein shakes) is Lakanto's: https://amzn.to/2TJdLoK
- My skillet is a Lodge 10.25" - it's my workhorse and I love it to death: https://amzn.to/2VPJ0B0
- These are not the squeeze bottles I used, but everything from OXO that I've ever used has been solid: https://amzn.to/2xidBx3

DIRECTIONS
Variant 1: 'extra work, but fluffy and perfect'
1. Set your skillet on the stovetop to heat on the lowest setting
2. Separate the egg whites from the egg yolks - add the yolks to a small blender.
3. Whisk the egg whites until you have a fluffy meringue with soft peaks. Set aside.
4. In the small blender with the yolks, add the cream cheese, heavy cream, baking powder, vanilla extract, sweetener, cinnamon powder, and almond flour.
5. Blend until mixed. Add two spoonfuls of the egg whites if it is too thick and blend again.
6. Once blended, add the xanthum gum and blend again. This will become thick like peanut butter.
7. Remove the batter from the blender and fold in the egg whites, trying to keep the whites as foamy as possible.
8. You can use a spoon or any sort of utensil, but I highly recommend a squeeze bottle for this next part.
9. Make sure your skillet is hot (~400°F / 205°C) but not smoking. If you don't have a way to measure the temperature, just make sure it's not smoking. If it is, pull the skillet off the heat and let it cool while also lowering the heat. Once ready, butter the pan, and add the batter. If you're using a squeeze bottle, work in a circle until you have about a 3-4 inch pancake.
10. Let the pancake cook for about 2-3 minutes. Then flip and let cook for another minute.
11. Remove pancake from skillet
12. Rinse and repeat steps 9-11.
13. Enjoy!
Variant 2: the 'tastes the same, but less to clean'
1. Set your skillet on the stovetop to heat on the lowest setting
2. In the small blender add the eggs, the cream cheese, heavy cream, baking powder, vanilla extract, sweetener, cinnamon powder, and almond flour.
3. Once blended, add the xanthum gum and blend again. This will become thick like peanut butter.
4. You can use a spoon or any sort of utensil, but I highly recommend a squeeze bottle for this next part, even if you ARE lazy like me.
5. Make sure your skillet is hot (~400°F / 205°C) but not smoking. If you don't have a way to measure the temperature, just make sure it's not smoking. If it is, pull the skillet off the heat and let it cool while also lowering the heat. Once ready, butter the pan, and add the batter. If you're using a squeeze bottle, work in a circle until you have about a 3-4 inch pancake.
6. Let the pancake cook for about 2-3 minutes. Then flip and let cook for another minute.
7. Remove pancake from skillet
8. Rinse and repeat steps 4-7.
9. Enjoy!

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Видео The PERFECT Keto Pancakes канала Black Tie Kitchen