Cream Cheese Pancakes
Light, fluffy low-carb pancakes made with cream cheese, eggs, and almond/coconut flours. Quick to whisk together and cook on the stovetop.
Servings: 4 servings
Ingredients
Ingredients
- 4 largeeggsroom temperature
- 2 tablespoonssugar
- 1 cup + 1 tablespooncream cheesesoftened
- 1/2 cupmilk
- 2 tablespooncoconut oilmelted
- 1/4 teaspoonvanilla extract
- 3 tablespoonsalmond flour
- 2 tablespoonscoconut flour
- 1 teaspoonbaking powderoptional
Instructions
Instructions
- In a medium bowl, crack 4 large room-temperature eggs and add 2 tablespoons sugar; whisk until the mixture is smooth and slightly frothy.
- Add 1 cup + 1 tablespoon softened cream cheese (break into smaller pieces if needed), 1/2 cup milk, 2 tablespoons melted coconut oil, and 1/4 teaspoon vanilla extract to the eggs; whisk vigorously until the cream cheese is fully incorporated and the mixture is smooth.
- Stir in 3 tablespoons almond flour, 2 tablespoons coconut flour, and 1 teaspoon baking powder (optional) until a smooth, lump-free batter forms.
- Heat a non-stick skillet over low heat until warm. Lightly coat the pan with cooking spray.
- Using a 1/4-cup measure, pour batter into the pan to form each pancake. Cover the pan with a lid.
- Cook covered on low heat until the edges are set and small bubbles form on the surface, then flip each pancake.
- Cook the flipped pancakes 1–2 minutes more until cooked through and lightly golden. Repeat with the remaining batter, re-spraying the pan as needed.
Equipment
- Mixing Bowl
- Whisk
- Non-stick Skillet
- Lid
- 1/4-cup measure
Notes
Notes
TO STORE:
Store any leftover pancakes in an airtight container in the refrigerator for up to 3-4 days.
TO FREEZE:
I find these pancakes freeze and reheat exceptionally well. Simply transfer them to a freezer-safe container–wrapped between layers of parchment paper–and freeze them for up to 3 months. Let the pancakes thaw overnight or add more reheating time.
TO REHEAT:
Reheat leftover pancakes in the microwave for 15-20 seconds, in a toaster oven at 325F for 5-7 minutes, or on a non-stick pan over medium heat, flipping every couple of minutes until warm.
TO STORE:
Store any leftover pancakes in an airtight container in the refrigerator for up to 3-4 days.
TO FREEZE:
I find these pancakes freeze and reheat exceptionally well. Simply transfer them to a freezer-safe container–wrapped between layers of parchment paper–and freeze them for up to 3 months. Let the pancakes thaw overnight or add more reheating time.
TO REHEAT:
Reheat leftover pancakes in the microwave for 15-20 seconds, in a toaster oven at 325F for 5-7 minutes, or on a non-stick pan over medium heat, flipping every couple of minutes until warm.