Keto pancakes

Keto pancakes 

Ingridents :

80g (2/3 cup) almond meal

125g cream cheese, chopped, at room temperature

3 eggs

1 teaspoon vanilla extract

1/4 teaspoon baking powder

Melted butter, to cook

Butter, to serve

Chopped pistachios, to serve

Fresh raspberries, to serve (optional)

Method :

Use a wooden spoon to beat together the almond meal and cream cheese until combined. Gradually beat in the eggs until well combined and lump-free. Stir in the vanilla and baking powder.

Brush a non-stick frying pan with the melted butter. Place over medium heat. Pour in about three 1/4 cup measures of the mixture and cook for 2 minutes or until the underside is golden. Carefully turn (the pancakes are a bit fragile) and cook for a further minute. Transfer to a plate and continue with the rest of the batter.

Serve pancakes topped with butter, pistachios and raspberries, if using.