Low Carb Pancakes
The quest to find the perfect Low Carb Pancakes is over. These simple to make, delicious, cream cheese based pancakes taste absolutely amazing.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 serve
- 1 tablespoon cream cheese
- 1 egg
- 2 tablespoons almond meal or almond flour
- 2 tablespoons cream, almond milk or water
Cover the cream cheese in a microwaveable container and soften in the microwave for approximately 15-25 seconds. Alternatively sit the cream cheese in a container in boiling water to soften it or beat it if you need to.
Mix the almond meal into the cream cheese and then beat in the egg. Add approximately 2 tablespoons cream or water to the mix and let stand for a few minutes.
Heat a frying pan on the stove top on medium heat. Once hot, add a dob of butter and let it melt and bubble before adding a heaped tablespoon of pancake mix.
Allow the pancake to cook completely on one side before trying to flip it. You will have problems flipping it if it is not cooked properly. If the pancake is too brown, turn the heat down slightly.
Allow to cook on the other side before removing from the pan. Repeat the procedure with a dob of butter before adding more batter to the frying pan.
Add 1/2 tspn cinnamon to the pancake mix for cinnamon pancakes.
Add a dash of vanilla extract to the recipe.
Add 2 tablespoons of blueberries to the mix for blue berry pancakes.
Replace cream/water with equivalent amount of ricotta and some lemon zest and serve with blueberries and cream.
Serve with a low carb fruit such as berries, with cream or Greek yogurt
Serve with butter on top and top with a low carb cinnamon sugar.
Serve with a low carb pancake topping and cream or low carb ice cream.
Squeeze lemon juice on top and sprinkle with a little low carb sweetener.
Or. simply top it with your favorite pancake topping.
Serving: 1serve | Calories: 402kcal | Carbohydrates: 3g | Protein: 14g | Fat: 37g | Fiber: 3g