Keto Skillet Pancakes

Keto Skillet Pancakes

2 tablespoons salted butter

4 large eggs

¼ cup water

¼ cup heavy whipping cream

2 tablespoons coconut flour

2 tablespoons granular erythritol

½ teaspoon vanilla extract

¼ teaspoon Pink Himalayan salt

Fresh blueberries

1. Preheat oven to 425° Fahrenheit
2. Place butter in 10 inch. cast-iron skillet and place in oven. Once the butter has completely melted, carefully remove skillet from oven.
3. Whisk the eggs in a medium-sized bowl. Hand mix in the water, cream, coconut flour, erythritol, vanilla extract, and Pink Himalayan salt. Stir until well-blended.
4. Pour batter into hot skillet and bake for 20 minutes – or until pancake turns fluffy and golden-brown. Top with fresh blueberries.


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