A great deal of you out there use the coveted Cream Cheese Pancakes from IBIH. I have nothing against her (she’s an amazing cook), but I do have something against her pancakes. They’re just not fluffy enough for me! I will say they make fantastic crepes but when I bite into a pancake I want to be ripping it apart and chewing it afterward.
If you love peanut butter (and I think most of us on keto do), then you’ll definitely love these. There’s a couple of people out there that can’t deal with the taste of flax, but really you can’t taste the flax very much in these. I have family over from Spain and they don’t really know what I’m up to diet wise. I fed them these pancakes as real ones and they all loved them! Gobbled down about 3 stacks in 5 minutes and asked for seconds. Whenever non-keto people ask me for more I know I did something right
If you haven’t gotten the chance to do so yet, I highly suggest making the maple syrup recipe so that you can use it in both your baked goods and as a topping. At 5g fats and 0 carbs for 1/4 cup, I pretty much put this in or on anything I can. I love the stuff and love the flavor it can impart in almost anything I cook. Give it a try and let me know what you think! I love hearing your feedback!
Yields 2 Servings of Peanut Butter Pancakes
- Mix all ingredients together in a bowl.
- Grease the pan with a small amount of butter and bring to medium low heat. Once the pan is hot, add batter in whatever size you’d like.
- Cook batter until the sides are hardened and the tops are starting to bubble.
- Flip and cook for additional 1-2 minutes.
- Top with butter and maple syrup (recipe here) if you’d like.
1. Mix together 2 Tbsp. Peanut Butter, 2 Tbsp. Maple Syrup (recipe here), and 2 large eggs.
2. Once the peanut butter is starting to break up, add the 4 Tbsp. Heavy Cream.
3. Mix once more and then add the 4 Tbsp. Golden Flaxseed and 1/2 tsp. Baking Powder. Mix everything together well until a pancake batter has formed.
4. Grease a pan with a little bit of butter under medium-low heat. Once the pan is hot, you can add your pancake batter to form whichever size pancakes you’d like. You can get an awesome ring mold to help with cooking (trust me it works wonders).
5. Cook the pancakes until the sides are starting to harden up and the top is bubbling. Remove your ring mold from the pancake and it should stand by itself. Once it is like this, use a spatula to flip the pancake over. Cook for an additional 1-2 minutes.
6. Set aside pancakes and cook more as needed. Top with butter and maple syrup if you’d like!
This yields 2 servings. Each serving comes out to 389 Calories, 38.9g Fats, 3.8g Net Carbs, and 13.5g Protein.
|Peanut Butter Pancakes||Calories||Fats (g)||Carbs (g)||Fiber (g)||Net Carbs (g)||Protein (g)|
|4 Tbsp. Heavy Cream||200||20||2||0||2||0|
|4 Tbsp. Golden Flax||120||16||8||8||0||8|
|2 Large Eggs||140||12||1.2||0||1.2||12|
|2 Tbsp. Peanut Butter||190||16||6||2||4||7|
|2 Tbsp. Maple Syrup||25||2.7||0||0||0||0|
|1/2 tsp. Baking Powder||2||0||0.3||0||0.3||0|
|1 Tbsp. Butter||100||11||0||0||0||0|
|Per Serving ( /2 )||388.5||38.9||8.8||5.0||3.8||13.5|