[Chipper]

Have a friend that is trying to do more keto, and she gave me a keto pancake recipe using cream cheese, eggs and baking soda. I couldn’t get it to work at all, unless I used coconut flour. It was just nasty.

I decided to try some “Frankensteining” of it:
1 - Brick Cream cheese
3-4 eggs
3 heaping tablespoons of peanut butter, I mean heaping with an actual spoon, I’m guessing it is probably 3/4 of a cup worth.

Soften the cream cheese (a minute in microwave works for me)
Mix in the peanut butter and eggs, with a fork until mixed well. Anytime I try with a blender it gets too to watery.
Throw on hot griddle like any other pancake mix. They will fluff up very nicely. I don’t miss flour pancakes at all, and prefer these in fact.

[Jamestown1630]

That sounds a lot like the Eades ‘Magic Rolls’, a savior of low-carb dieters. Full of protein, but goes down as an acceptable substitute for bread (it shares a lot with gougeres, popovers, and Yorkshire Puddings):

http://www.findingradiance.com/2011/02/24/magic-rolls-eades-low-carb-comfort-foods/

[Yaelle]

Saved this, going to try it. I don’t do breads or carbs too well. Dying to see how much of a flavor the peanut butter gives (its ok, I love peanut butter).

[boatbums]

Have you ever tried cottage cheese pancakes? Low-ish fat, high protein and could be made with a gluten free flour.

1 Cup cottage cheese
3 eggs
3 tbls. vegetable oil
3 tbls. flour

Blend until smooth in blender, then cook like you would a pancake on a lightly buttered griddle. Serve with syrup or fresh fruit puree. Very light and fluffy.