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