Low Carb Cream Cheese Pancakes

by V. DeLeeuw; Recipe may contain ads or affiliate links.

Low Carb Cream Cheese Pancakes

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.

Low Carb Cream Cheese Pancakes
 
Prep and Cool time
Cook time
Total time
 
Recipe type: Breakfast, Gluten-Free, Low-Carb
Yield: 3 or 4 pancakes
Ingredients
  • 2 oz cream cheese
  • 2 large eggs
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon unsalted butter
Instructions
  1. Microwave the cream cheese for 10 seconds to soften it.
  2. In a medium bowl, whisk the eggs well with a hand whisk.
  3. Add the cream cheese and the vanilla. Whisk until well-incorporated.
  4. 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.
  5. Repeat with the remaining batter, adding more butter to the pans.
  6. The pancakes are delicious with no toppings, but obviously you can top them with butter, maple syrup, honey, or low-carb maple/honey.
Notes
Nutrition info does not include toppings.
Nutrition Per Serving
Serving size: The whole thing! Calories: 344; Fat: 29g; Saturated fat: 14g; Carbohydrates: 3g; Sugar: 2g; Sodium: 310mg; Fiber: 0g; Protein: 17g

 
Low Carb Cream Cheese Pancakes

More Healthy Recipes: