1 TBS sugar substitute (or as per taste)
2 tsp vanilla extract (or sugar-free vanilla syrup)
1/2 tsp maple extract (optional)
A pinch of cinnamon powder (optional)
4 TBSs coconut flour
1 1/2 tsp baking powder
Almond milk (or half and a half) (use as per requirement)
For pancakes you’ll need:
1/2 tsp extra baking powder
For waffles you’ll need:
1 TBS melted butter (optional, yet suggested)
In a mixer/blending machine add cream cheese, eggs, sugar substitute, vanilla, maple extract, & cinnamon powder. Mix well. When making waffles add melted butter for enhanced flavor.
To the mixture, add coconut flour & baking powder. Mix again till all the ingredients come together to form a runny batter!
NOTE: If the batter is left to rest for some minutes it tends to thicken. On such occasions, you ought to add some cream, almond milk, or half & half to thin out the batter.
Place a non-stick pan on the stove over medium flame and grease it lightly. Using a ladle pour the batter in the center on the pan and turn the pan gently to form 4-6 inches diameter circles.
(If using electric girdle adjust the temperature to 300F)
Once you notice the edges have started to crisp-up and bubbles are visible on the surface, it’s time to flip the pancake.
Let it cook until it turns a gorgeous golden brownish, about 2-3 minutes!
Start with preheating the waffle iron.
our batter on it. Cook till it becomes golden brownish, for about 5-7 minutes.
Serve the freshly cooked waffles with sugar-free syrup, marmalade, fruit jam, or butter.
Just because you are on a ketogenic ketosis diet, doesn’t mean you can’t enjoy a melt-in-the-mouth soft fluffy pancake/waffle for breakfast, snack, or brunch. Try this recipe and share it with your loved ones.