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One of the things that I try to do when I come up with new recipes for you is to keep the ingredients as minimal as possible. I try to stick to things that most of us have in our low carb pantries, and then add a few other items that will aid in flavor boosting.
So this recipe has a few optional ingredients that you can choose to use or forgo.
INGREDIENTS NEEDED FOR LOW CARB CREAM CHEESE PANCAKES
- Almond flour
- Cream cheese
- Erythritol (optional)
- Baking powder (optional for fluffier pancakes)
- Vanilla extract (optional)
- Butter for cooking
I mix this batter with my Mom’s old hand mixer (yes that is how old that thing is) but if you have a blender you can, of course, use that.
I just like going at it old school sometimes.
Full disclosure – my blender died a couple of years back and I have been trying to figure out what kind of blender I want to replace it.
I figured I would do a photo of what my pancakes looked like as I cooked them because we all know that every stove is different right?
I did a test cooking them at medium and medium-low heat.
If you like dark pancakes though by all means go for it.
Who am I to judge?
TIPS FOR MAKING THESE LOW CARB CREAM CHEESE PANCAKES
Keep them on the smaller side – These pancakes are a bit more fragile than your traditional pancake because there is no gluten so the bigger the pancake the more room for oopsies. I use a 1/4 measuring cup to scoop the batter so they are all the same size.
Invest in a good non-stick pan – I have two pans that I love to make pancakes in. This one is the cheaper one but works really well, and this one is the one I splurged on. I love them both so it is really just a matter of how much you want to spend.
All stoves are not the same – This just means that you need to test out a small amount of the batter to see what temp you should cook your pancakes on. I will say that, on my stove, medium-low heat is perfect. Since these are low carb pancakes they tend to burn easier than a traditional wheat flour pancake. But medium on your stove might work perfectly.
Can you freeze these pancakes?
Yes, by all means! I am all for less work and since these pancakes freeze beautifully I usually make a double, or even triple batch on the weekend so I can enjoy them all through the week.
Make sure the pancakes are completely cooled, then separate them with waxed or parchment paper to keep them from sticking together. I use these reusable quart-sized zipper-top bags or these meal prep containers.
When you want to eat them you can either place them in the fridge the night before or just pop them straight from the freezer into the microwave. If heating from frozen use the frozen food setting. I wrap them in a paper towel as well.
I have seen some bloggers talk about using the toaster to reheat but I haven’t tried that. If you do please make sure to leave me a comment below to let me know how it works!
WHAT TO SERVE/TOP THESE LOW CARB CREAM CHEESE PANCAKES WITH?
- Strawberry Cheesecake Spread (Dip)
- Low Carb Lemon Curd
- Keto Maple Syrup
- Powdered Erythritol and berries
- Low carb yogurt and berries (I use this brand)
- Try them savory and omit the sweetener and vanilla, then top with bacon, cheese, and chives. You could even add a fried egg!
MORE DELICIOUS LOW CARB BREAKFAST RECIPES
Cream Cheese Pancakes (Low Carb and Sugar-Free)
- 1/2 cup almond flour
- 1/2 cup cream cheese
- 4 large eggs
- 1 teaspoon erythritol (optional)
- 1/2 teaspoon baking powder (optional for fluffier pancakes)
- 1/2 teaspoon vanilla extract (optional)
- Butter for cooking
- Combine everything in a small bowl with a hand mixer until smooth.
- Heat butter in a skillet over medium-low heat. When it begins to bubble pour 1/4 cup of the batter into the skillet. When the edges set, and the center begins to bubble, about 2 to 3 minutes, turn the pancake over and continue to cook the other side for an additional minute or so.
Did you make this recipe?