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Low carb pancakes

LC pancakes

Cream Cheese Pancakes

2oz. cream cheese (reduced fat)

2 eggs

1 packet stevia sweetener

1/2 tsp. cinnamon (optional)

1/4 tsp lemon juice

1/4 tsp vanilla

Put all ingredients in a blender or magic bullet. Blend until smooth. Let rest for 2 minutes so that the bubbles can settle. Pour 1/4 of the batter into a hot pan greased with butter or coconut oil. Cook approx. 2 mins. until golden, flip and cook 1 min. on other side. (Don’t flip too early or they will crack). Repeat with the rest of the batter. Serve with sugar-free syrup or yogurt on top with berries or peaches. Makes approx. 4 pancakes. Double for larger batch.

Keep in mind that some sugar-free pancakes have sugar alcohols which still raise your blood sugar, so I recommend using Maple Grove Farms, Vermont Sugar Free syrup (purchase at Kroger or Wal-mart) OR my favorite option for flavored sugar-free syrup is: (Available online).

This is a surprisingly satisfying substitute for reg. pancakes. And you won’t have the sleepy feeling that usually comes afterwards. It has a good dose of protein and NO carbs!  They are like a thin crepe and a nice treat for Sunday morning breakfast!

Credits: Recipe modified from Big Oven-iphone app.

Comments (2)

  1. I tried it. Thanks. I didn’t have the sweetener so I used blueberries after blending (may try with blending next time). We didn’t use any syrup. I really liked it, my husband wasn’t crazy about it.

  2. I tried it. Thanks. I didn’t have sweetener, so I used blueberries (added after blending – may try blending in, too?) I really liked it. My husband wasn’t crazy about it. Nice option for breakfast (or brunch).

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