Low-Carb Lemon Cream Pancakes

Can’t get enough of citrus? Then you are going to LOVE these keto-friendly pancakes. Recipe from our friend @shredhappens

Servings

6 – 10 pancakes

Prep Time:

30 min.

Difficulty:

Medium

Good For:

Breakfast or Decadent Snack

About this Recipe

This recipe is all citrus deliciousness, without all the dairy and carbs. It’ll be here for you when you & your crew get hungry. 

 

 

Pancake Ingredients

  • 2 eggs
  • 1/3 cup – Mooala Vanilla Crème Keto Mylk
  • 1/4 tsp – Vanilla Extract
  • 1 tbsp – Coconut Oil
  • 1 1/4 cup: almond flour
  • 1 tsp – Sea Salt
  • 1 tsp – Baking Powder
  • 2 tbsps – Confectioners Sugar or Monkfruit Sweetener
  • Mixins: we recommend lemon zest, nuts, chocolate chips or fruit!

Lemon Cream Ingredients

  • 2 tbsp – dairy-free sour cream
  • 2 tbsp – monk fruit sweetener
  • 1 lemon zest

 

Step 1

Blend two large eggs, 1/3 cup of Vanilla Creme Keto Mylk, splash of vanilla extract, and 1 tablespoon melted coconut oil.

Step 3

Blend again. It’ll be a little liquidy at this point but let it sit and it’ll thicken up a bit. Feel free to add lemon zest, nuts, chocolate chips, or fruit.

Step 5

Top with a lemony cream sauce: mix 2 tablespoons of dairy free sour cream with 2 tsp monk fruit sweetener and the zest of 1 lemon.

Step 2

Then add 1 1/4 cup extra fine almond flour, sea salt, 1 tsp baking powder, and two tablespoons of confectioner’s sweetener (we prefer Monkfruit, but use what you like best!)

Step 4

Once you’re ready to make them, on low-medium heat add your batter to an oiled or buttery pan and cook. Flip when bubbly. Remove and enjoy.

Low Carb Lemon Cream Pancakes

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