Keto Pancake Cereal
4.5g
Net Carbs
Net Carbs
Prep Time: 5 Minutes
Style:American
Cook Time: 25 Minutes
Phase: Phase 1
Difficulty: Moderate
Style:American
Cook Time: 25 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
10.6g
Protein
30.4g
Fat
8.5g
Fiber
362.2cal
How to Calculate Atkins Net Carbs
Calories
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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0 1/4 cup Flax Seed Meal
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3 Tbsp Coconut Flour
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0 1/2 tsp Erythritol
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0 1/2 tsp Baking powder
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0 1/4 tsp Salt
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0 1/2 cup Atkins Creamy Vanilla Shake
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1 each Egg
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0 1/8 cup Buttermilk, whole milk
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1 tbsp Grapeseed Oil
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2 Tbsp Butter, salted or unsalted
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2 tbsp Maple Syrup (sugar-free)
DIRECTIONS
- In a medium bowl, whisk together the flax seed meal, coconut flour, erythritol, salt, and baking soda.
- In a small bowl, whisk together the shake, egg, buttermilk, and oil.
- Add the shake mix to the dry ingredients and stir until just combined. Set aside to thicken for one minute.
- Warm a nonstick electric griddle to 375° while the batter thickens*. Use a ½ teaspoon measuring spoon to scoop 1-inch pancakes onto the griddle. Cook for 5-7 minutes on each side, flipping carefully. Don’t be alarmed by the timing, this batter needs extra time to cook! Keep prepared pancakes warm in a 200°F oven. Each serving is about ½ cup of uncooked batter. Depending on how big your cakes are this will make around 60 1-inch diameter pancakes
- Serve about 30 warm pancakes in each of two bowls with 1 tablespoon butter and 1 tablespoon sugar free syrup on each.
*An electric griddle is highly recommended for this recipe, however if you don’t have one available, heat a large nonstick skillet over medium heat for this recipe.
Cooking Tip