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Protein Pancakes Recipe

These Protein Pancakes were dreamt up because of my need to eat a low carb diet. As much as I hate it, I am suppose to be following a low-carb diet as instructed by my doctor. I have PCOS and have been battling infertility the last few years and apparently carbs are the enemy in my situation.

Despite trying to minimize my carb-intake, I still believe in moderation. There are times where you crave something hearty for breakfast like pancakes, instead of just string cheese or fresh fruit. A stack of normal pancakes would blow my entire day’s worth of carbs out of the water, so I wanted to come up with something equally filling but much healthier.

If you’re a newcomer to the keto pancake game, then I’d like to offer you a warm welcome. Your likely to stumble upon all types of low carb pancakes that are a mixture of cream cheese and eggs. Those are good, but we don’t settle for good around here. That’s why we took a classic low carb protein pancake recipe I’ve been making for years and pumped up the fat content to achieve the perfect keto pancake recipe…

 

Ingredients

[ For 18 to 19 people ] [ Preparation time : 07 minute – Cooking time : 25 minutes ]

  • 8 oz Cream Cheese
  • 8 large eggs
  • 4 tbsp Butter
  • 2 scoops(62g) Protein Powder.
  • 1 tsp Vanilla Extract(optional).
  • Sugar-Free Maple Syrup(for topping).

 

Preparation Method

  1. In a food processor or large mixing bowl combine cream cheese, butter, and eggs.
  2. It is easiest to use room temperature butter and cream cheese.
  3. Add the protein powder to the wet ingredient mixture and mix until fully combined.
  4. Heat a skillet over medium heat.
  5. Pour in the pancake batter and cook for 2 minutes on each side.
  6. See “notes on serving size” section for info on how much batter to use for 100 calorie cakes.

Enjoy it!!

 

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