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These Cream Cheese Pancakes are a deliciously light and fluffy alternative to traditional pancakes, perfect for keto and low-carb diets.
Made with just two primary ingredients, these pancakes are ideal for busy mornings or lazy weekend brunches. Serve them with a pat of butter and whipped cream for a satisfying, guilt-free indulgence.
• 4 ounces cream cheese
• 4 large eggs
• 1 teaspoon butter for frying
• ¼ teaspoon salt (optional)
• 1 tablespoon Keto sugar substitute (optional)
• ½ tablespoon butter, for serving
• ½ cup whipped cream, for serving
• 1 tablespoon honey or maple, for serving, if not keto
1. Blend the cream cheese and eggs in a blender.
2. Heat the butter in a skillet over medium heat.
3. Scoop the batter with a 1 tablespoon measuring spoon and pour onto the pan.
4. Cook, until the edges separate from the pan and you can easily slip a spatula under the pancake to flip it over.
5. Flip and cook the second side until it turns golden brown.
6. Remove from heat and set aside. Then, continue cooking all the batter until done.
