Cream Cheese Pancakes

By RachelChavez

Pancakes sure to make you smile! A combination of eggs and cream cheese make this breakfast favorite low-carb and guilt-free.

Check out our Test Kitchen video!

Cream Cheese Pancakes
  • 4 large eggs, separated

  • 8 oz low-fat cream cheese at room temperature

  • 2 TBSP Splenda

  • 1 tsp cinnamon

  • 2 tbsp ground flax seed

  • 1 dash salt

  • Butter

  1. Separate egg whites from yolks. The easiest way to do this is to crack the egg, and carefully let the white slip through the shell while keeping the yolk in the shell. Place yolk in another bowl and set aside.

  2. In a small bowl, beat egg white with electric mixer until stiff peaks appear (about 5-7 minutes). Set aside.

  3. In a large bowl, beat room temperature cream cheese until smooth.

  4. Beat egg yolks, sweetener, cinnamon, salt and flaxseed meal into cream cheese.

  5. Gently fold in the egg whites with spatula until just combined.

  6. Heat large heavy fry pan over medium low heat or heat up griddle to med-high heat. Grease lightly with butter.

  7. Form pancakes using about 1/4 cup of the batter for each pancake. Cook until golden brown, about 2-3 minutes on each side. Don't rush - if the temperature is too high, the butter will burn.

  8. Add desired topping, we chose coconut milk whipped cream and fruit, and enjoy!

Nutritional Facts

Calories - 137
Total Fat - 10g
Saturated Fat - 5g
Carbohydrates - 5g
Dietary Fiber - 1g
Sugars - 3g
Protein - 8g

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1 reply

Type1Lou 2017-01-13 08:39:17 -0600 Report

These are GREAT! Instead of the flax seed, I've substituted almond flour and I've also thrown in some unsweetened coconut. These are a real treat!