Description
This is our recipe for cream cheese pancakes, and they are so easy and simple to make. They have just 4 ingredients and take just a few minutes to whip up a batch. They are very light and delicious to eat, without any heavy ingredients to weigh you down, so you don’t feel stuffed or sluggish after eating them.
Ingredients
- 2 oz Cream Cheese
- 2 large Eggs
- 2 tsp Swerve Sweetener
- 1 tsp Vanilla
Instructions
- Add all of your ingredients to your vitamix or blender, in this order:
- Cream cheese, eggs, sweetener, and vanilla.
- Blend all of the ingredients together until smooth and then let the batter rest for a couple minutes in order to allow the air bubbles to settle.
- Now get your non-stick fry pan and add about 1 tablespoon of butter to start with, adding more when needed in between pancakes so that they do not stick to the pan.
- Pour some of the batter into the hot pan. Cook each pancake for about 2 minutes on medium heat and then flip over to the other side and cook for about 30 seconds.
- Repeat until all of your batter is gone and then serve with your favorite toppings.
Notes
0.8 NET CARBS PER CREAM CHEESE PANCAKE
Make sure to use a non-stick frying pan when cooking your pancakes.
Keep the heat on medium or even less if your pancakes cook too fast. You don’t want them to burn.
Use a cream cheese that has only 1 gram of carbs per ounce to keep the batch as low as possible.
Use a sturdy, but also thin spatula for easy flipping.
If you make the pancakes too large they will be more difficult to flip so keep them on the smaller size, about 4 inches.
Reheating: Put the leftover pancakes into the microwave, 1 or 2 at a time, and heat them for about 30 seconds.
Storing: Just put the batter in an airtight container into the refrigerator. It will keep for 1-2 days.
You can also store pre-made pancakes in the refrigerator in an airtight container for 1-2 days.
Freezing: These leftover cream cheese pancakes will freeze well in an airtight container. To keep them from sticking to each other put a piece of parchment paper in between them. Stick the container also in a ziploc bag for double protection.
- Prep Time: 15 minutes
- Cook Time: 2-3 minutes per pancake
- Category: Breakfast
- Method: Frying
- Cuisine: American