Peanut Butter Pancake

Pancakes

 

Pancakes

Peanut Butter Pancake

Recipe Highlights:
Type: Breakfast
Servings: 3-4 pancakes
Product: KetoCal® 4:1 Powder
Keto Ratio: 3:1

Important Information

Medical ketogenic diets should only be used under medical supervision. Always check with your healthcare professional to ensure that a recipe is appropriate.

Ingredients
  

50 g eggs, raw mixed well

    31 g oil

      32 g peanut butter, Creamy Natual Skippy®

        1 g baking powder

          Instructions
           

          • Directions

          1. Weigh ingredients separately.

            2. Place ingredients in a blender or food processor. Blend until smooth.

              3. Place non-stick skillet over medium heat.

                4. Pour 2 tablespoons of batter per pancake.

                  5. Allow pancake to brown on one side. Adjust temperature as this high panke will burn easily.

                    6. Flip pancake over and cook on 2nd side.

                      7. Serve calculated amount.

                        Notes

                        Nutritional Information
                          Per Recipe
                        Calories 620
                        Protein 15.01 g
                        Carbohydrate 4.99 g
                        Fat 60.06 g
                        Exact Ketogenic Ratio 3:1
                        KetoCal® is a medical food for the dietary management of drug-resistant epilepsy and must be used under medical supervision.
                        Skippy® is not affiliated with Nutricia North America and has not endorsed the proposed use of their products in this recipe. Specific brand names are referenced to ensure consistent nutritional composition necessary to maintain a medical ketogenic diet.
                        Medical ketogenic diets should only be used under medical supervision. Always check with your healthcare professional to ensure that a recipe is appropriate.
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