Keto Pancakes with Crispy Edges

Instructions:

• Blend the Batter: In a blender, combine the eggs, softened cream cheese, almond flour, coconut flour, baking powder, vanilla extract, and a pinch of salt. Blend until you have a smooth batter.
• Preheat Your Pan: Heat a non-stick skillet or griddle over medium-low heat. Add a small amount of butter or oil and let it melt and coat the pan evenly.
• Cook the Pancakes: Pour small portions of the batter onto the skillet to make pancakes of your desired size. Let them cook until you see small bubbles forming on the surface, and the edges start to crisp up. This should take about 2-3 minutes.
• Flip and Crisp: Carefully flip the pancakes and continue cooking for another 1-2 minutes, or until they are cooked through and both sides are golden brown and crispy.
• Serve: Remove the pancakes from the pan and serve them with your choice of keto-friendly toppings such as sugar-free maple syrup, fresh berries, whipped cream, or chopped nuts.
• Nutrition Information (per pancake, makes 4 pancakes):
• Calories: 163 kcal
• Total Fat: 14g
• Saturated Fat: 7g
• Cholesterol: 190mg
• Sodium: 243mg
• Total Carbohydrates: 3g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 6g