These delicious low carb pancakes are made with just three ingredients. They are REALLY good, in fact better than flour-based pancakes, and don’t just take my word for it – my carb-loving kids adored these low carb pancakes and asked for seconds.
One caveat: The batter is very thin, so you can’t just pour three mounds of the batter into a large skillet and fry three pancakes at a time, as you would with regular pancakes. The batter will spread. So either use two mini frying pans and cook one pancake at a time in each, or use a special pancake pan – I used this egg cooker pan, which makes perfect round eggs and also works great for thin-batter pancakes.
- 2 oz cream cheese
- 2 large eggs
- ½ teaspoon pure vanilla extract
- 1 tablespoon unsalted butter
- Microwave the cream cheese for 10 seconds to soften it.
- In a medium bowl, whisk the eggs well with a hand whisk.
- Add the cream cheese and the vanilla. Whisk until well-incorporated.
- Heat half the butter in two mini skillets over medium heat. Add ¼ of the batter to each skillet. Cook until golden brown and set on the bottom, about 2 minutes. Flip and cook 1 more minute. Transfer to a plate and loosely cover with foil.
- Repeat with the remaining batter, adding more butter to the pans.
- The pancakes are delicious with no toppings, but obviously you can top them with butter, maple syrup, honey, or low-carb maple/honey.