Low Carb Pancakes for the Ketogenic Diet
Ingredients:
4 ounces lactose-free cream cheese organic preferred
4 organic pastured eggs
1/2 teaspoon pure vanilla extract
3 tablespoons coconut flour
1/4 teaspoon powdered stevia
Pastured butter or ghee
Directions:
Put all of your ingredients except for the butter/ghee into a blender, then blend until the mixture is smooth.
Pour the batter directly from the blender’s pitcher into your frying pan (that has been both pre-heated and greased with butter).
Once bubbles appear evenly across your low carb pancake, flip and cook until the other side is cooked.
Remove the pancake from the pan and transfer to a plate, then top your low carb pancakes with butter or ghee.
Servings: 4
Nutritional Information: Calories: 220, Fat: 21, Carbohydrates: 3, Fiber: 0, Protein: 8
