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
6 – 10 pancakes
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.
- 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 tbsp- Confectioners Sugar or Monkfruit Sweetener
- Mix-ins: 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
Blend two large eggs, 1/3 cup of Vanilla Creme Keto Mylk, splash of vanilla extract and 1 tablespoon melted coconut oil.
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.
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.
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!)
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.