Keto Baked Pancake Recipe
Published Oct 12, 2020
This post contains affiliate links. Please see our disclosure policy.
My g-kids love pancakes. I mean LOVE them. They could eat them every day. So, when they spend the night, I am up at the crack of dawn (why do little kids wake up so early???) making pancakes. I love those kids, but I really would prefer not to stand over the stove flipping pancakes.
Solution? One giant baked pancake! Genius if I do say so myself. Even more genius? I make my life even easier by using a box of Swerve Pancake and Waffle Mix. Easy peasy and the kids don’t get all hyped up on sugar. Plus, this recipe is packed with protein.
This is a great brunch recipe, as well. A few minutes mixing and the rest of the work is done in the oven.
You’re welcome!
Keto Baked Pancake
Ingredients
- 5 large eggs
- ¾ cup plus 2 tablespoons heavy cream or full fat coconut milk
- 3 tablespoons melted butter
- 1 (10.6 ounce) box Swerve Pancake and Waffle Mix
- 1 tablespoon butter
- 2 cups berries of your choice, , fresh or frozen (no need to thaw if frozen)
- Swerve Confectioners, , for serving
Instructions
- Place a 10-inch oven-proof skillet in the oven and preheat oven to 350 degrees.
- In a large mixing bowl, whisk together the eggs, cream, and melted butter. Add the pancake mix and stir until well combined. Let sit at room temperature while the oven and pan heat up.
- Carefully remove the pan from the oven, add the 1 tablespoon of butter, and swirl to melt. Add the berries, toss them quickly in the butter and flatten into an even layer. Scrape the batter on top and bake for 30 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Dust with Swerve Confectioners and serve.
I love pancakes and this is definitely on my list to make this week. I think adding a few pecans would be really good.