Keto Pancakes!

An all time favorite breakfast is pancakes, right?!

So, when you transition to a Keto diet, its justifiably assumed that a lot of our favorite foods are out.  Like pizza and pancakes/waffles.

Well, that’s just not so with the help of things like coconut flour, almond flour…and the internet.

I originally got this recipe from here and made a couple small tweeks (added 2 scoops AdvoCare Muscle Gain protein, and more vanilla extract).

Keto Pancakes!

Yield: 9 4-5" pancakes


  • 4 ounces cream cheese, softened
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon sugar substitute (we use baking sucralose)
  • 4 tablespoons coconut flour
  • 2 scoops AdvoCare Muscle Gain, vanilla
  • 2 teaspoons baking powder
  • 1 dash cinnamon
  • 1/2 teaspoon maple extract (optional)
  • almond milk or half and half as needed (we use thinned heavy cream)


  1. 1. Combine cream cheese, eggs, vanilla, sugar substitute, maple extract, and cinnamon with a blender or mixer.
  2. 2. Add baking powder and coconut flour, blending again until well combined.
  3. 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.
  4. 3. 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.
  5. 4. 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.
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