A low carb alternative to pancakes.

Servings: Approximately 8 slices

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time 25 minutes

Nutritional Information (entire loaf):

• Calories: 854
• Fat: 27g
• Protein: 127g
• Carbs: 25g
• Sugar: 18g
• Fibre: 1g

Allergy Notes:

• Gluten-free
• Grain-free
• Nut-free
• Plant-free
• Contains dairy
• Contains eggs
• Low FODMAP (other than lactose).
• Low fibre

Ingredients:

• 1 cup whey protein isolate powder
• 1 cup buttermilk
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 2 tbsp cream cheese*
• 2 large eggs
• Butter
• 1 tsp vanilla extract (optional)
• 2 tbsp sweetener of choice (optional)
• Pinch of salt

*Cream cheese can be substituted with ricotta or mascarpone.

Instructions:

1. Preheat oven to 180°C/356°F.
2. Melt butter in a bread tin.
3. Combine all ingredients and mix.
4. Pour batter into bread tin and bake for about 20 minutes or until golden brown.
5. Can be served immediately or refrigerated for later.
6. Batter can be fried in a pan as well.

Additional Notes

I’ve tried various keto pancake recipes and I haven’t been impressed, coconut flour and almond flour have very distinct flavours and they also tend to be too dry. Pure unflavoured protein powder turns out to be a perfect flour substitute for keto and carnivore recipes. I find the milk adds enough sweetness that I don’t need to add sweeteners, but it all depends on your taste buds. I am on the carnivore diet now, but I do still make this recipe on occasion as a treat, it’s not a bad birthday cake.