Happy national pancake day!! How many pancakes are you eating today?
Whether it’s national pancake day or not, I’m always up for pancakes! Breakfast, lunch or dinner. BUT.. there’s always a but. I can do without the carbs! Are you with me? Carbs are not my friend. So when I found this cream cheese pancake recipe for low carb pancakes, I was so excited to try them out.
Take out the carbs and you’ll be wondering if they actually taste good, right? Well they are made out of cream cheese so chances are good that they taste delicious. And I can tell you, yes, they are yummy!
To me, they are more like a crepe than a fluffy pancake but when you are craving a good pancake without the carbs, these will fit the bill. I prefer them just as is but if you want, you can experiment with adding some almond flower or coconut flour for a little bit denser pancake.
Cream Cheese Low Carb Pancakes
2 oz cream cheese
1 tsp sugar substitute
1/2 tsp cinnamon
Add all ingredients to blender and blend until smooth.
Grease hot pan. Pour batter onto pan and cook for 2 minutes on one side, 1 minute on the other.
Serve with choice of syrup, berries, etc.
If you’re wanting to add almond or coconut flour to the batter, just experiment until you get your desired consistency. As a reminder or tip, coconut flour is more absorbent so a tiny bit will do. I added just a bit of coconut flour but in doing so lost a bit of the cream cheese flavor. Which is what, I think, makes these cream cheese low carb pancakes taste so good. But at any rate, you have a good recipe to start off with and can experiment until you find the right combination.
Enjoy national pancake day!! Which should be everyday in my opinion! 😉 Now I’m off to make me some low carb pancakes!