Heey what is up ketoners and ketonettes I hope you are having a great week. I’m super excited to share this with you today and I’m sure you are too. I’m back on Keto (after a short break) and it’s off to a great start. I finally made a keto pancake recipe that I am proud of. These are my Keto Cinnamon Roll Pancakes … with … drum rolls … Cream cheese frosting.
Back to Keto
After having a one week break from this low-carb dealio, I felt that I was ready to roll again. However, there are going to be a few tweaks from here on end.
You see, on my first go (January to March) I was doing Keto for the first time in my life and I made quite a few mistakes.
Some of you fine people pointed out that some of the recipes I have published were a little too complicated and at times a little pricey.
I get it, almond flour is not cheap and using it everywhere kind of goes against the whole purpose of this blog.
Almond flour was just an example. I’m not a hater.
The truth is I was still experimenting with the diet itself and was more preoccupied with creating good recipes for you guys and did not pay attention to the amounts of money I was spending on each recipe.
That being said, I have made a commitment to make sure that most keto recipes that go on this blog are affordable and accessible to everyone.
Keto Cinnamon Roll Pancakes.
I’ll be super honest with you guys, up until now I have ruined every single batch of Keto pancakes I have ever made.
Every single one of them … utterly ruined …
But that’s the past.
I followed one simple trick: I whipped my egg whites to stiff peaks and blended my egg yolk mixture. That made a huge difference as it made my pancakes fluffy and perfect.
Why is that important?
Because coconut flour is dense, we need to incorporate as much air as possible into the pancake mixture. Whipped egg whites are perfect for that.
They will make your pancake mixture very light, which in turn will guarantee you fluffy pancakes.
Now to the Recipe!
Keto Cinnamon Roll Pancakes with Cream Cheese Frosting
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1 tsp cinnamon
- Pinch of salt
- 1/4 cup almond milk
- 1 tbsp erythritol
- 1/4 cup melted butter plus more to cook
- 3 egg whites
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1/2 tsp apple cider vinegar
- 2 oz cream cheese at room temp
- 1 tbsp erythritol
- 1 tbsp almond milk
- In a bowl, combine all dry ingredients and set aside.
- Using an electric hand mixer, beat your egg whites and erythritol until you get stiff peaks. Set aside. TRICK: It has to be very firm and stable. If you flip your bowl upside down, nothing will fall over.
- In a blender, combine egg yolks, whole milk, vanilla extract and apple cider vinegar. Blend for 1 minute on high speed. Lower the speed and add your butter and blend for another minute.
- Pour your egg yolk mixture into your bowl of dry ingredients. Mix until fully incorporated. Add half of your egg beaten egg whites and mix. Add the second half of your egg whites and this time gently fold the mixture to make sure that it stays light an airy. Don't be aggressive with it, you don't want to knock all the air out of your batter.
- Heat up a non-stick pan to medium-low heat and lightly brush with butter. Scoop in 1/4 cup of your batter for each pancake. Cook for 2-3 minutes on one side and gently flip using a rubber spatula. Repeat until you're out of batter.
For the frosting
- Combine cream cheese and erythritol in a bowl and using a hand mixer whip your mixture until it becomes very soft and light. Add your milk and mix again. Serve on top of your pancake with a drizzle of cinnamon.
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