Low Carb Pancakes for the Ketogenic Diet

Over the years, I have discovered that I am best able to maintain my weight when I stick to a low carb diet. Many women are discovering the same thing applies to them and they’re having success with a ketogenic diet.

I have found that breakfast is a meal so many moms struggle with when trying to stick to a ketogenic diet. Fortunately you can have traditional breakfast foods like pancakes on the ketogenic diet – if you know how to make them.

If you’ve had banana pancakes, low carb pancakes use a similar sort of method. Eggs are used as the binder, but cream cheese is used instead of bananas (too many carbs in bananas!). I find that you do need to add a bit of stevia to get a sweet taste. Many people also add cinnamon and vanilla extract.

This recipe will make enough pancakes for 3 people to have 2 pancakes each. You can also make them, then refrigerate them and heat them up in the morning for breakfast by quickly warming them on a pan. I haven’t tried freezing them yet.


  • 4 ounces lactose-free cream cheese organic preferred
  • 4  organic pastured eggs
  • 1/2 teaspoon pure vanilla extract
  • 3 tablespoons coconut flour
  • 1/4 teaspoon powdered stevia
  • Pastured butter or ghee


  1. Put all of your ingredients except for the butter/ghee into a blender, then blend until the mixture is smooth.
  2. Pour the batter directly from the blender's pitcher into your frying pan (that has been both pre-heated and greased with butter).
  3. Once bubbles appear evenly across your low carb pancake, flip and cook until the other side is cooked.
  4. ................................

for full recipes please see : www.happy-mothering.com

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