Keto Pancake Cereal
4.5g
Net Carbs
10.6g
Protein
30.4g
Fat
8.5g
Fiber
362
Calories
Ingredients:
- 2 tablespoons Butter, salted or unsalted
- 1 tablespoon Grapeseed Oil
- 1/2 cup Atkins Creamy Vanilla Shake
- 1/2 teaspoon Baking powder
- 1/8 cup Buttermilk, whole milk
- 1/4 cup Flax Seed Meal
- 3 tablespoons Coconut Flour
- 1/2 teaspoon Erythritol
- 1/4 teaspoon Salt
- 1 each Egg
- 2 tablespoons Maple Syrup (sugar-free)
Directions:
- In a medium bowl, whisk together the flax seed meal, coconut flour, erythritol, salt, and baking powder.
- In a small bowl, whisk together Atkins Creamy Vanilla Protein 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.
Variations: Use the Atkins Strawberry or Atkins Milk Chocolate Delight shakes instead of the creamy vanilla for pancake cereal with a hint of strawberry or hint of chocolate with no change in nutritional content.
*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.
