These were super pancakes with a great texture and an amazing flavor! They taste like normal high-carb pancakes. They were wonderful
simply spread with softened butter, however, also great with a little
sugar-free maple-flavored pancake syrup, if desired. I only had frozen
blueberries on hand; however, fresh blueberries would also work in this recipe.
The sweetener tables for all the most common scenarios are in my cookbooks for your convenience. For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively. Here is an article and video about the sweeteners. Part 1. There is another article and video here: Part 2.
4 large eggs
4 oz cream cheese (125 g)
Liquid sweetener to equal 1/4 cup sugar (60 mL)
1 tbsp light-tasting olive oil (15 mL)
1 tsp maple extract, OR vanilla extract (5 mL)
11/4 cups Gluten-Free Bake Mix 2, OR (300 mL)
11/2 cups Keto Bake Mix, OR straight exchange
for Grain-Free Bake Mix (same amount as Bake Mix 2)
1 tsp baking powder (5 mL)
2/3 cup frozen,
unsweetened blueberries (150 mL)
(OR use fresh blueberries)
Yield: 16 pancakes
1
serving
93.3
calories
3.7
g protein
7.1
g fat
0.2 g fiber
2.8
g net carbs