I heard about chaffles, which are keto waffles made out of cheese and eggs. They appear to be all the rage. Cheese + waffles = chaffles, get it? It sounds strange or gross, to have waffles made out of cheese and eggs, I admit, but they really taste good! The idea appealed to me, but I wanted chancakes (cheese + pancakes) because I don’t want to lug out my big waffle iron and then clean it if I make waffles. Every recipe I found online for chaffles/chancakes seemed so complicated with more than 3 ingredients, or imprecise, not telling me exact amounts, just a range. Or I would find a recipe in a YouTube vid, but the video wouldn’t show the amounts in print and I had to keep listening to catch them. Then I found a recipe that works, but then it disappeared and I couldn’t find it again. So…I’m putting this recipe here, once and for all, for future reference for me and for all of you to enjoy as well! They are super yummy and easier than all the other recipes I found! I use this recipe when I want a keto/Trim Healthy Mama (THM) (S) recipe when I make pancakes for the rest of my family. I have a THM (E) recipe here but they take more work and I often want low carb pancakes, not those higher carb (E) pancakes made out of oats. To make 2 medium or 3 small pancakes use the following ingredients:
- 1/2 c grated white cheese (either monterey jack or mozzarella, so the taste is a lot more mild than if you used cheddar)
- 1 egg (use only egg white if you want the result to be non-eggy tasting. Using the whole egg results in a slightly egg-y taste)
- 1 T almond flour (if you don’t have almond flour, you can just use equal parts white cheese and egg white)
That’s the three ingredients! If you want to get a little fancy, then add:
- cinnamon to taste if you like it
- a few blueberries if you like
Mix all ingredients together. Cook like you do regular pancakes. I haven’t tried the recipe in the waffle iron yet so I don’t know if they work in one but I assume they do. I like to triple or quadruple the recipe so I have leftovers, as one batch just makes one meal. I multiply the batch on Saturday then I pop the leftovers in the toaster during the week for a quick meal.
Keto Pancake Syrup
1/2 c Lakanto monk fruit sweetener or 1/2 cup Trim Healthy Mama Super Sweet blend or copycat blend
2 cups water
1/4 t mineral salt
1 tsp molasses or maple syrup to give the syrup a brown color
After you bring this all to a boil, whisk in:
1/2 t glucomannan powder (it’s important to keep whisking as you add the powder so you don’t get clumps. If you do get clumps, blend in blender. The syrup will thicken as it cools, especially after you store it in the fridge.)
Taste and adjust the salt and sweetener so you have the right balance of sweet and salty. Let cool slightly so the syrup thickens up.