Low-carb Cream Cheese pancakes

After I lost oodles of pounds with a low-carb diet called ’30/10 Weight Loss for Life’ I set out to replace my favorite high-carb, high gluten recipes with low-carb and gluten-free versions. In some cases the changes were relatively easy to find, simple to implement, and kind to the palate. Other food group substitutions were not so easy, like pasta and bread. Gluten-free pasta is, in my opinion, nearly inedible, and no amount of gluten removal is going to remove the carbs. Same story with bread. I thought pancakes would be off the menu forever, for the same reasons as pasta and breads, until I found this┬árecipe. These pancakes are completely gluten-free and virtually carb-free because no flour or sugar is used in the batter. The texture is crepe-like; the pancake is thinner and much lighter than a regular pancake. The flavor is rich, slightly tangy, slightly sweet and spicy. Serve with a sugar-free pancake syrup, like Vermont Maple Flavor syrup from Maple Grove Farms, and you’ve got a pancake feast fit for royalty without all the carbs and sugar!

One caveat on this recipe–the batter is thin and is held together only by the addition of eggs. Flipping these crepe-like cakes takes a very quick and decisive flip. Make sure the pan is hot, and that you add a little bit of fat to the pan between each pancake you cook. With a little practice you’ll be a master of these delicious cream cheese pancakes.

Low-carb Cream Cheese pancakes
Print Recipe
Servings Prep Time
1-2 5 6-inch pancakes 2 minutes
Cook Time
15 minutes
Servings Prep Time
1-2 5 6-inch pancakes 2 minutes
Cook Time
15 minutes
Low-carb Cream Cheese pancakes
Print Recipe
Servings Prep Time
1-2 5 6-inch pancakes 2 minutes
Cook Time
15 minutes
Servings Prep Time
1-2 5 6-inch pancakes 2 minutes
Cook Time
15 minutes
Ingredients
Servings: 5 6-inch pancakes
Instructions
  1. Place softened cream cheese, eggs, Splenda, cinnamon, and vanilla into a blender. On high speed blend the mixture 15 seconds or until very thoroughly combined. Let the mixture set for about 5 minutes.
  2. Heat a non-stick skillet over medium heat until hot. Add butter or ghee and melt. Using a 1/4 cup measure ladle batter into the hot skillet cook until slightly dry looking with a few bubbles.
  3. Very carefully lift an edge of the pancake to see if it is browning. If golden brown slide your thinnest spatula under the entire pancake and, very quickly, flip the pancake over. Cook another 1-2 minutes until browned on the second side, then carefully remove the pancake to a plate. Keep the plated pancake warm. Before adding more batter melt an additional 1/2 teaspoon butter in the pan, and repeat the process with the remaining batter.
  4. Serve with syrup of choice, and/or fresh berries or fruit.
  5. NOTES: Flipping these pancakes takes a bit of trial and error. This is a very delicate batter. Practice makes perfect, and if you get some that look like this, give 'em to the dog!
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