Preparation: Begin by gathering all the ingredients and ensuring the cream cheese is softened for easy blending.
Mixing the Batter: In a mixing bowl, crack the eggs and beat them until well combined. Add the softened cream cheese and vanilla extract (if using), and mix until smooth and creamy.
Combining Dry Ingredients: In a separate bowl, whisk together the almond flour or coconut flour, baking powder, and a pinch of salt until evenly combined.
Incorporating Dry and Wet Ingredients: Gradually add the dry ingredients to the egg and cream cheese mixture, stirring continuously until a smooth batter forms. Ensure there are no lumps remaining.
Heating the Skillet: Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil to prevent sticking.
Cooking the Pancakes: Pour approximately 1/4 cup of batter onto the skillet for each pancake, allowing them to spread slightly. Cook for 2-3 minutes, or until bubbles form on the surface and the edges begin to set.
Flipping and Finalizing: Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Serving Suggestions: Serve the pancakes warm, topped with your favorite keto-friendly accompaniments such as sugar-free syrup, fresh berries, or a dollop of whipped cream for added indulgence.
Nutritional Information (Per Serving):
Calories: 210 kcal
Total Fat: 18g
Saturated Fat: 8g
Cholesterol: 202mg
Sodium: 299mg
Total Carbohydrates: 3g
Dietary Fiber: 1g
Sugars: 1g
Protein: 9g
Smart WW Points (Per Serving): 6 SmartPoints
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