Fluffy, buttery, and taste just like real pancakes — but low carb, gluten-free, and family approved!
Made with almond flour + cream cheese for the perfect texture.
⭐ Ingredients
- 2 large eggs
- 1 tbsp water
- 2 oz cream cheese, cubed
- ⅔ cup almond flour (superfine, NOT almond meal)
- 1 tsp baking powder
- 2 tsp vanilla extract
- ½ tsp cinnamon
- ½ tsp SweetLeaf stevia
(or 2 tbsp regular sugar if not low carb) - Butter + sugar-free syrup for serving
🔪 Instructions
1. Blend the Batter
- Add to blender in this order: eggs → water → cream cheese → dry ingredients.
- Blend until completely smooth.
- Let the mixture rest for 2 minutes to thicken.
2. Cook the Pancakes
- Heat a non-stick skillet over medium.
- Pour 3–4 tbsp batter per pancake.
- When small bubbles appear, flip.
- Cook until both sides are golden.
- Repeat until all batter is used.
3. Serve
- Add butter and your favorite sugar-free syrup.
- Enjoy warm!
💡 Tips for Best Results
- Use superfine almond flour, not almond meal (almond meal is grainy with dark specks).
- Letting the batter rest helps it thicken.
- Cook on medium heat — too hot and they’ll burn before cooking through.
- Make extra! They store and reheat beautifully.
🧊 Storage
- Keep cooked pancakes in the fridge up to 5 days.
- Reheat in the microwave or toaster.
- Or freeze individually wrapped for 1–2 months.
🍽️ Nutrition (per 3 pancakes)
- Calories: 391
- Carbs: 7.8 g
- Fiber: 3.6 g
- Net Carbs: ~4 g
- Protein: 14.9 g
- Fat: 33 g
