Cream Cheese Pancakes

Cheesecake-flavored low-carb pancakes!

Cream cheese pancakes are a delicious low-carb breakfast option. These cream cheese pancakes are an excellent substitute for traditional pancakes. The cream cheese pancakes are light and fluffy, with a delicious flavor. The flavor is reminiscent of an American cheesecake.

This is due, of course, to the cream cheese used in this recipe. The cream cheese pancakes have a thicker structure that resembles American pancakes. Overall, this is a delicious and simple low carb pancake recipe.

Serving suggestion:

Serve your homemade low-carb pancakes with fresh fruit to make them even more delicious. Personally, I enjoy the cream cheese pancakes with the sugar-free maple syrup. Leave a comment if you have any questions about the preparation method or the ingredients!

Ingredients

1 pound cream cheese
2 large eggs
To taste, 1/2 teaspoon cinnamon, stevia or erythritol

Method of preparation
In a blender or food processor, combine all of the ingredients. Blend until smooth using a blender. Allow the batter to rest for 2 minutes outside the refrigerator after mixing.

Melt butter in a frying pan over medium heat. You have the option of baking one large or two to three small pancakes. Pour the batter into the pan and bake the pancake until bubbles appear on top and the edges are dry. Then flip the pancake and cook for 1 minute more.

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