Cream Cheese Pancakes (Keto, Gluten-Free)
User Reviews
5
Cream Cheese Pancakes (Keto, Gluten-Free)
Description
The recipe combines cream cheese softened by brief microwaving with whisked eggs, pure vanilla extract, and stevia glycerite as a sugar alternative, resulting in a thin but smooth pancake batter. Cooking is done in buttered mini nonstick skillets or an egg frying pan over medium heat. The batter is portioned into small amounts, allowing the pancakes to set and brown properly without spreading excessively. A quick flip completes the cooking, yielding a tender pancake with light browning.
The pancakes do not rely on flour, making them suitable for keto and gluten-free diets. Their light texture and mild tang from the cream cheese distinguish them from traditional pancakes. Serving options include simple butter or fruit compotes like strawberry or blueberry. These pancakes can be stored refrigerated for several days or frozen for longer keeping, with wax paper layers to prevent sticking.
Because of the batter's thinness, it is suggested to use small pans or mini skillets for cooking to maintain proper shape. Adding superfine almond flour can firm up the batter if desired. The recipe yields one serving, making it practical for individual preparation. Using a nonstick pan is important to prevent sticking during cooking.
Ingredients
- 2 ounces cream cheese
- 2 egg large
- ½ teaspoon vanilla extract pure
- ½ teaspoon stevia glycerite equals 2 tablespoons of sugar
- 1 tablespoon butter unsalted
Instructions
- Microwave the cream cheese for 10-20 seconds to soften it. It needs to be truly soft, though not liquid.
- In a medium bowl, whisk the eggs with a hand whisk. Add the softened cream cheese, vanilla, and stevia. Whisk patiently until well incorporated and smooth. This will require some elbow grease, so try to be patient!
- Heat half the butter in two mini nonstick skillets (or use an egg frying pan) over medium heat. Add ¼ of the batter to each skillet. Cook until golden brown and set on the bottom, about 2 minutes. Flip and cook for 1 more minute. Transfer to a plate and loosely cover with foil.
- Repeat with the remaining batter, adding more butter to the pans. Serve immediately, topped with your favorite toppings.
Notes
- The batter is thin; use small nonstick skillets or an egg frying pan to control spreading and cook pancakes evenly.
- Adding ¼ cup superfine almond flour can make pancakes more sturdy if preferred.
- These pancakes store well in the refrigerator for 3-4 days and freeze successfully with layers separated by wax paper.
- They can be enjoyed plain or topped with butter, syrup, or fruit compotes such as strawberry or blueberry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Serving | 4pancakes | |
| Calories | 344kcal | 17% |
| Carbohydrates | 3g | 1% |
| Protein | 17g | 34% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Sodium | 310mg | 13% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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