We’re still in Back to Basics January, and this week’s recipe is no exception. Cream cheese pancakes are a low carb and keto breakfast staple, and for good reason! They’re clean and super easy to make. I think every low carb chef has his or her own version. This is mine, and it’s been a long-term hit with my entire fam.
I like this version because the addition of just a little coconut flour (no almond flour, for my tree-nut averse friends!) and baking powder makes them a hair less eggy and a little more fluffy. They’re still pretty flat, like all cream cheese pancakes, but they’re light and super tasty. They also store well in the fridge or freezer, so you can make a big batch ahead of time and take out what you need.
This is also a great go-to recipe when little keto cooks-in-training want to help out. The last batch I made, I allowed my nine-year-old daughter to help me add everything to the blender, then once it was well-combined I showed her how much batter per pancake, what to look for and how to flip, and she’s was off! She cooked all but that first pancake by herself, and both of my kids were excited at the novelty of eating something she made.
- 1 brick (8 oz/ 227 g) cream cheese, softened
- 8 large eggs
- 2 level tbsp coconut flour
- 1 level tbsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 10 drops vanilla liquid stevia
- Combine all ingredients in the cup for an immersion blender, or in a blender or food processor.
- Blend thoroughly, until it’s totally liquidifed and bubbly.
- Let stand while you heat your skillet or griddle.
- Once your skillet or griddle is well heated over medium, lightly grease with butter or coconut oil spray.
- Add about 3 tbsp batter per each pancake and cook over medium for several minutes, until the pancake is mostly cooked through and the bubbles that form on the surface of the cooking pancake are popping.
- With a wide spatula, wiggle underneath each pancake most of the way, then flip in one smooth motion.
- Continue cooking over medium until the second side is golden brown, then remove to plates to cool.
- Repeat with remaining batter until you have a good 16 pancakes.
- Serve warm with butter and/or keto friendly syrup and enjoy!
Per 2 pancakes: 187 cal, 8.3 g protein, 15.3 g fat, 3.8 g carbs, 0.7 g fiber, 3.1 g NET carbs
- Serving Size: 2 pancakes
Keywords: Pancakes, cream cheese, vanilla, cinnamon, breakfast, easy, basics