
Keto Egg Fast Pancakes Recipe
I Can Keto!These light, crepe-like pancakes are perfect for a quick, low-carb breakfast or snack.
Ingredients (Serves 2)
- 4 large eggs
- 2 oz cream cheese, softened
- 1/2 tsp vanilla extract (optional, for sweet pancakes)
- 1/4 tsp cinnamon or a pinch of sweetener (optional, for sweet pancakes)
- Butter or coconut oil (for cooking)
Instructions
- Blend Ingredients: Combine eggs, cream cheese, and optional flavorings (if making sweet pancakes) in a blender. Blend until the mixture is smooth and frothy.
- Preheat Pan: Heat a non-stick skillet or crepe pan over medium heat. Add a small amount of butter or coconut oil to grease the surface.
- Cook Pancakes: Pour a small amount of batter (about 1/4 cup) onto the skillet. Tilt the pan gently to spread the batter thinly, like a crepe. Cook for 1-2 minutes, until the edges are set and the bottom is lightly golden. Flip carefully using a thin spatula, and cook the other side for another minute.
- Serve: Stack pancakes on a plate. For a sweet option, serve with sugar-free syrup, a sprinkle of cinnamon, or a dollop of whipped cream. For savory, top with cheese, avocado, or a slice of smoked salmon.
Nutrutional Info (1/2 recipe)
This nutritional info assumes no toppings or extras; adjust based on any additions like syrup, butter, or toppings.
- Calories: 230
- Fat: 18g
- Protein: 12g
- Carbs: 2g
- Fiber: 0g
- Net Carbs: 2g
Tips
- The batter is thin, so a non-stick skillet is essential for easy flipping.
- Use medium heat to prevent the pancakes from over-browning before cooking through.
- Double the batch for meal prep! These store well in the fridge for up to 3 days.