Finally, a keto pancake that's not thin and eggy! Made with coconut flour, flax, and eggs, these beauties rise well and hold together wonderfully. This recipe can easily be doubled or tripled and kept in an airtight container in the fridge for one week. Reheat in the microwave for 10-15 seconds at a time.

Safe to top each serving with up to 15 grams of Walden Farms Pancake Syrup without affecting diet ratio.



 

    Serves: 2 servings    Total Time:  15 minutes Prep Time: 10 minutes Cook Time: 5 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Cream - ¼ cup + 2 Tablespoons heavy cream Swerve - 2 packets or 1 ½ teaspoons (Swerve is a sweetener)  Coconut\_flour - 3 Tablespoons Eggs - 3 large Butter - 2 Tablespoons Flaxseed\_meal - 3 Tablespoons  Salt - a pinch Baking\_powder - ½ teaspoon  

## Instructions

Step 1

Combine the butter, swerve, eggs and cream into a medium bowl and combine using a whisk until the thoroughly mixed

Step 2

In a large bowl combine the coconut flour, flaxseed meal, salt and baking powder 

Step 3

Add the wet ingredients to the dry mixture and whisk together until you have a uniform batter. Set aside for a couple minutes to allow it to thicken

Step 4

Preheat a large skillet to medium low heat and grease butter or coconut oil.

Step 5

When the skillet is heated, using a ¼ measuring cup add the batter to the skillet. Cook on first side for 3-5 minutes and then flip and cook for an additional 30 seconds

Step 6

Serve immediately with desired toppings, such as sugar free syrup or blueberries, depending on your ketogenic ratio and carbohydrate allotment

 

### Notes

2:1 ketogenic diet ratio.

Suitable for classic/modified ketogenic diet, modified atkins diet.

## Nutrition Information

  Serving Size: 2 serving Calories: 431 Calories Fat: 39.5 Carbohydrates: Net Carb: 4.6 Protein: 14.3 

## Dietary Restrictions

 Vegetarian