Egg and cheese pancake recipe

This recipe is proof that you can make a meal out of the egg and cheese lying idle at the back of your fridge. It is low in carbs, and quite a filling breakfast if you’re on a ketogenic diet.

It’s a delicious meal, and only takes 10 – 20 minutes to prepare.


  • 4 large eggs
  • ½ teaspoon salt
  • 1½ cup shredded cheese
  • ¼ teaspoon pepper
  • 1 teaspoon baking powder
  • ½ cup almond flour
  • 2 – 3 tablespoon butter
  • Sour cream (optional)

How to make ketogenic egg and cheese pancakes

  1. Break the eggs in a mixing bowl and whisk, adding salt and pepper.
  2. Add the almond flour and baking powder into mix and whisk until all the lumps are gone.
  3. Add the cheese
  4. Heat the butter in a pan at medium or high heat
  5. Pour you required amount of pancake mixture into the pan. I like mine thick and filling, so I tend to add a little more.
  6. When the bottom of the pancake is firm and the sides start to brown, flip over to cook the other side.
  7. Serve once completely cooked with a dollop of sour cream

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