These are my favorite keto pancakes because they are made with cream cheese and they have the taste and texture of regular pancakes. The kids love them too which is always a nice plus!
Make ahead option: If you're on the go in the morning and don't have time to make these everyday, you can always make a double batch, separate each pancake with parchment paper, put them in a ziploc bag or container, and heat them up in the toaster oven when you're ready to eat them.
Keto Cream Cheese Pancakes
4 ounces cream cheese, softened
2 teaspoons vanilla extract, or sugar free vanilla syrup
1 tablespoon sugar substitute, or more to taste
4 tablespoons coconut flour
2 teaspoons baking powder
1 dash cinnamon (optional)
1/2 teaspoon maple extract (optional)
Almond milk or half and half as needed (to make the batter less thick)
Combine cream cheese, eggs, vanilla, sugar substitute, maple extract, and cinnamon with a blender or mixer (I used the Ninja blender but you can also use a hand mixer).
Add baking powder and coconut flour, blending again until well combined.
NOTE: The batter may thicken if left to sit for more than a few minutes. If this happens, just add a splash of almond milk, cream, or half and half to thin it again.
Using an electric griddle set to 300F or a greased pan over medium heat, pour batter to form circles between 4 and 6 inches in diameter. Flip pancakes when the edges begin to harden and the surface begins to bubble. Cook on the other side 2-3 minutes, or until golden brown.
Top with butter and sugar free maple syrup. Enjoy!