Keto Egg Fast Pancakes Recipe

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

  1. Blend Ingredients: Combine eggs, cream cheese, and optional flavorings (if making sweet pancakes) in a blender. Blend until the mixture is smooth and frothy.
  2. 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.
  3. 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.
  4. 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.

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