Low Carb Cream Cheese Pancakes

If you’re contemplating a low carb diet, you’re probably worried you have to give up some of your favorite foods.  If you’re a big lover of breakfast food like I am, pancakes are probably up there as something you would think you have to give up.  I’m here to swear that this is not true!

Skip the long winded story and jump to the recipe now!

You just have to use healthy alternatives to the normal carb laden ingredients.

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I’ve tried many low carb pancake recipes and my favorite by far are the cream cheese versions.  I’ve created my own ad hoc cream cheese pancakes that I hope you guys enjoy just as much as my family and I do.

Don’t be surprised that your pancakes will be flatter than usual.  If you just have to have fluffy pancakes you might want to look into purchasing Carbquick.  It is a really good flour replacement and fluffs up almost all my baked goods; however, it is pretty pricey.

This recipe makes 4 medium sized pancakes.  If you’re cooking for more than one or two people you’ll want to double the ingredients for sure.

I like to make up a couple batches on the weekend, and then I can grab a couple pancakes and some bacon for a quick breakfast or lunch (or snack) during the week.

If you want to skip the instructions with the pictures, and just want the written recipe, click here.

Low Carb Cream Cheese Pancakes

Ingredients:

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-3 oz cream cheese
-2 eggs
-2 tsp granulated sugar substitute (we used Splenda)
-1 tsp cinnamon
-2 tsp coconut flour
-1 tsp vanilla extract
-butter for greasing pan

 

Instructions:

1.  Let cream cheese sit out to warm up to room temperature a bit.

2.  Toss everything except the butter into a magic bullet or blender.

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3.  Blend well.  Let sit for a couple minutes to let the batter settle.

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4.  Place a small pat of butter into a nonstick skillet or griddle. Turn on medium heat, and let butter brown slightly.  Pour a fourth of the batter into the pan, and cook 3 – 5 minutes until small bubbles start to form in batter.

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Oh my gosh, I wish you guys could smell the cinnamon-y goodness through your screens.

5. Flip the pancake and cook for another minute.

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6.  Remove to a plate and cook three more pancakes (or cook all four at once if you have a large enough griddle).

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7.  Top with your favorite sugar free syrup, or other toppings like whip cream and blueberries, and enjoy!

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I made 4 pancakes (two servings) out of this recipe, but you can double the recipe to feed a family, if desired. Using a calculation of 2 servings, this came to about 262 calories, 5 grams net carbs, 10 grams of protein, and 21 grams of fat per serving.  I used the MyFitnessPal recipe creator to calculate nutritional information.  Nutritional values may change based off the ingredient brands you use, and of course, the size/number of servings you make.

I hope everyone enjoys!  Let me know what you think in the comments!

Please don’t mind the mess.

Jessica Signature2

 

If you enjoyed this post, I’d be grateful if you’d help me by emailing it to a friend, or sharing it on Twitter or Facebook.  Thank you!

 

Low Carb Cream Cheese Pancakes recipe minus the story:

Low Carb Cream Cheese Pancakes

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4 pancakes

Serving Size: 2

Calories per serving: 262 cal

Fat per serving: 21 g

Saturated fat per serving: 12 g

Carbs per serving: 6 g

Protein per serving: 10 g

Fiber per serving: 1 g

Sugar per serving: 2 g

Sodium per serving: 264 mg

Ingredients

  • 3 oz cream cheese
  • 2 eggs
  • 2 tsp granulated sugar substitute (we used Splenda)
  • 1 tsp cinnamon
  • 2 tsp coconut flour (this can actually be left out completely if desired)
  • 1 tsp vanilla extract
  • butter for greasing pan

Instructions

  1. Let cream cheese sit out to warm up to room temperature a bit.
  2. Toss everything except the butter into a magic bullet or blender.
  3. Blend well.
  4. Let sit for a couple minutes to let the batter settle.
  5. Place a small pat of butter into a nonstick skillet or griddle. Turn on medium heat, and let butter brown slightly.
  6. Pour a fourth of the batter into the pan, and cook 3 - 5 minutes until small bubbles start to form in batter.
  7. Flip the pancake and cook for another minute.
  8. Remove to a plate and cook three more pancakes (or cook all four at once if you have a large enough griddle).
  9. Top with your favorite sugar free syrup, or other toppings like whip cream and blueberries.
  10. Enjoy!

Notes

6 grams carbs - 1 gram of fiber = 5 grams net carbs per serving

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