2-Ingredient Cream Cheese Pancakes
2 Ingredient Pancakes have been showing up all over the internet lately. Low carb pancakes that are easy to make, and tasty as can be, we’ve been making these 2 Ingredient Cream Cheese Pancakes for years.
Amazingly thin and delicate, these cream cheese pancakes are much closer to a crepe than a traditional thick and fluffy pancake. I like these pancakes best when simply dusted with powdered sugar, but by all means, try my buttermilk syrup.
They are also delicious when drizzled with maple syrup or honey, or you can go crazy and put peanut butter and jelly on top. Whatever floats your boat and your diet works here.
(Lemon Curd would be amazing too, just saying.)
Hellooooo! I need to talk about pancakes one more time.
It’s the 2 Ingredient (!!) Cream Cheese Pancakes I need to shout about; another insanely good find I stumbled upon a couple of weeks ago.
Allow me to jump right in – they’re a brilliant breakfast for anybody who’s on a low-carb diet or just likes a light breakfast – one batch contains just 3g of carbs in a total of 388 calories.
On top of that they’re gluten free too! The food for all diets, it would seem.
You might have noticed we’re often chatting about recipes high in protein. Well, this is another one. There’s around 17g of protein in one serving.
Not quite as much as you’ll find in these Cottage Cheese Pancakes, but still an excellent amount, especially considering these cream cheese pancakes are so very light.
These simple low carb pancakes are a completely different kind of breakfast treat, and I loved them from the first bite. My kids did too. They don’t care if they’re low carb or not, they just want them in nice tall stacks on a Saturday morning.
I first stumbled across this Cream Cheese Pancake recipe about five years ago reading I Breathe I’m Hungry. I whipped them up the very next morning for much smaller boys than I have now, and they’ve been a regular item on our meal plan ever since.
Ingredients
Directions
Amazingly thin and delicate, these cream cheese pancakes are much closer to a crepe than a traditional thick and fluffy pancake. I like these pancakes best when simply dusted with powdered sugar, but by all means, try my buttermilk syrup.
They are also delicious when drizzled with maple syrup or honey, or you can go crazy and put peanut butter and jelly on top. Whatever floats your boat and your diet works here.
(Lemon Curd would be amazing too, just saying.)
Hellooooo! I need to talk about pancakes one more time.
It’s the 2 Ingredient (!!) Cream Cheese Pancakes I need to shout about; another insanely good find I stumbled upon a couple of weeks ago.
Allow me to jump right in – they’re a brilliant breakfast for anybody who’s on a low-carb diet or just likes a light breakfast – one batch contains just 3g of carbs in a total of 388 calories.
On top of that they’re gluten free too! The food for all diets, it would seem.
You might have noticed we’re often chatting about recipes high in protein. Well, this is another one. There’s around 17g of protein in one serving.
Not quite as much as you’ll find in these Cottage Cheese Pancakes, but still an excellent amount, especially considering these cream cheese pancakes are so very light.
These simple low carb pancakes are a completely different kind of breakfast treat, and I loved them from the first bite. My kids did too. They don’t care if they’re low carb or not, they just want them in nice tall stacks on a Saturday morning.
I first stumbled across this Cream Cheese Pancake recipe about five years ago reading I Breathe I’m Hungry. I whipped them up the very next morning for much smaller boys than I have now, and they’ve been a regular item on our meal plan ever since.
Ingredients
- 2 eggs 2 ounces cream cheese, softened
- 1 packet stevia
- 1/2 teaspoon ground cinnamon
Directions
- Combine eggs, cream cheese, stevia, and cinnamon in a blender; blend until smooth. Let batter sit until bubbles settle, about 2 minutes.
- Heat a large skillet over medium heat. Pour 1/4 of the batter onto the skillet; cook until golden brown, about 2 minutes. Flip and continue cooking until second side is golden brown, about 1 minute more. Repeat with remaining batter.