Keto Soufflé Pancakes are thick, spongy, and ready to soak up that melted butter and maple syrup. They are the ultimate fat stack of fluffy pancakes.
Without pancakes, lazy weekend mornings wouldn’t be complete, which is why this website is filled with recipes for keto pancakes. There is something for everyone, including my classic keto pancake recipe as well as chocolate and pumpkin pancakes.
This recipe for keto souffle pancakes is perfect for you if you want thick, fluffy pancakes. This recipe for pancakes combines essential ingredients and techniques to produce a towering, puffy pancake resembling a souffle.
We use a biscuit cutter as a mould to hold in the pancake batter to prevent it from spreading, in addition to the obvious combination of eggs and leavening chemicals to help these low-carb pancakes rise. The pancakes swell up as they cook in the mould to produce an incredibly thick pancake. It works great for soaking up all of your maple syrup substitutes.
- 8 ounces of softened cream cheese
- 4 eggs
- a half-cup of coconut flour
- a quarter cup of sugar-free sweetener
- 1/2 cup heavy cream or nut milk
- Baking powder, two teaspoons
- Cutters for 1 teaspoon vanilla cookies
- STEP 1: Prepare the pancake batter.
- Cream cheese, eggs, coconut flour, sweetener, nut milk or heavy whipping cream, baking powder, and vanilla should all be added to a blender or food processor.
- STEP 2 Heat the griddle.
- Turn the griddle’s heat to low. Apply cooking oil as a mist. Spray cooking spray inside each biscuit and insert a circle of parchment paper. On the griddle, place.
- Although a nonstick skillet can be used on the stovetop, a griddle produces the greatest results. Although not required, the parchment paper aids in preventing the batter from adhering to the sides.
- STEP 3: Add the pancake mix.
- Fill each ring with pancake batter. Add enough to fill the container about halfway. Cook for 8 to 10 minutes under a dome-shaped lid or pot cover.
- 4. Flip pancakes
- When the edges of the pancake appear set on top, it’s time to flip it. Flip the biscuit cutter after removing it. Allow this side to fry for 30 to 60 seconds. Repeat with the remaining batter after removing it.
What are pancakes in Japan?
Instead of using the entire egg, egg whites are used to make Japanese pancakes. To make jiggly, fluffy pancakes, the remaining pancake batter is mixed with the egg whites until they form a meringue.
The first appeared in Japan, where it quickly became viral on social media.
The coconut flour in this keto pancake recipe is frequently questioned. Although coconut flour has a flavor that many people dislike, you actually can’t taste it in this recipe. The coconut flavor is eliminated by the presence of cream cheese and eggs.
Almond flour can be used in place of coconut flour, however, you will need to use more almond flour. Make an effort to use 1 1/4–1 1/2 cups of almond flour. Keep in mind that compared to coconut flour, almond flour tends to burn more easily, therefore it’s crucial to cook these pancakes at very low heat.
Information on storage You can freeze or refrigerate any leftover keto flapjacks. Pancakes can be stored in the refrigerator for up to 4-5 days if they are placed in an airtight container or Ziploc bag. Use the stovetop or microwave to reheat.
Freeze for up to a month; however, freezing could slightly change the texture and fluff.
Amount Per Serving
Total Carbs 2.3g
Net Carbs 1.2g
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