Keto Pancakes for One
Whipping up some Keto Pancakes for 1 is the perfect way to kick off a successful low carb day. They are super easy to make and unlike so many low carb pancake recipes, they aren’t too fragile to flip on the griddle.
You can whisk or blend up a little batch of these pancakes just for you on the side when you make Saturday pancakes at home for the family and enjoy breakfast with everyone else.
I’m super fussy. I want my low carb comfort foods to be as much like the real deal as possible and these Low Carb Pancakes for 1 fit the bill.
I was inspired to develop this recipe after attempting an old ‘induction’ phase recipe that only calls for cream cheese and eggs. Let’s just say the recipe was kinda’ ‘meh’ and leave it at that. Feeling satisfied in every way with a meal is so important on a diet.
I added baking powder and a tiny bit of two other ingredients. Flax meal gives the pancakes a buttery flavor and cocnut flour, a fantastic texture. (oh yeah, and of course with coconut and flax you get the low carber’s illusive friend: fiber!)
This recipe whips up fast in the blender. Because of the coconut flour and flax meal, I allow the batter to rest for 2-3 minutes while the griddle heats so that it has time to thicken up before I pour it out.
You are probably wondering if you can double or triple the recipe? Yes you can and I’ve sometimes quadrupled the recipe and still made it in my little Ninja blender. I can wrap and freeze leftovers for another day and they warm up in the microwave quite well.
One batch makes about 3 -4 inch pancakes (or one big one if you wish.) And while you are here be sure to grab my Zero Carb Golden Pancake Syrup recipe too. Enjoy! -Laura
Keto Pancakes for 1
Ingredients
- 1 oz Cream Cheese
- 1 large Egg
- 1 1/2 tsp . Coconut flour
- 1 1/2 tsp . Flax Meal
- 1/4 tsp . Baking powder
- 1/4 tsp . Vanilla extract
Instructions
- Pour all ingredients into a small blender cup and pulse until smooth and well mixed 10-20 seconds.
- Allow batter to rest 2-5 minutes while heating a non-stick frying pan or griddle.
- Pour out 3 pancakes onto medium-warm griddle. (Note: Cook these at a slightly lower temperature than regular pancakes, so they don’t burn on the outside before they cook in the middle.)
- Flip pancakes when they bubble up on top.
- Allow to cook about 1-2 more minutes and serve hot.
Notes
P.S. Oh and in case you are wondering I still like my Success Low Carb Pancakes recipe and use it if I have cottage cheese in the house. Nice to have options, isn’t it? 🙂
Thank you for posting a recipe for one person. They are hard to find. I will be sure to try this one. I like pancakes.
I made these today. Instead of using the flax, I added 1 1/2tsp Almond flour, & added 1/4 of lemon extract. They were so fluffy & delicious!
Thanks for the tip!
Thank you!!! Thank you!!! Thank you!!! I have tried many low carb pancakes trying to find one that taste as close to a regular pancake. I tried your recipe this morning and it absolutely does taste very close to a regular one!!! Thank you!!! Thank you!!! Thank you!!! My 10 yr old son is also eating low carb and is sick of eggs. He loved these also.
Nikki, I’m so glad you like these and…. Thank You!
I’ve tried many, many low carb pancakes and this one surpasses them all! I made the first batch exactly according to your recipe, and they were so good that I decided to make another batch. The 2nd time I used banana extract instead of vanilla, and I loved those too, The possibilities are endless. Thanks for sharing your recipe!
Well, the batter came out thick. Is this common?
Try adding either almond milk or water 1 tsp. at a time until the batter is the desired consistency.
Could you mix up the batter ahead of time and leave it in the refrigerator until you are ready to use it?
I haven’t tried it, but it might work.
This is a nice go to recipe for one but I would add a little cinnamon and keto sweetener of your choice…
Nice idea, Sandy!