Thursday, January 31, 2013

Low carb Cream Cheese Pancakes

I found these the other day and could't wait to make them. Made them tonight and ate them all myself! Sooo good!

Serves: 1, Yields: about four 6″, thin pancakes/crepes


  • 2 oz. cream cheese (I used the 1/3 less fat – would recommend this or full fat
  • 2 large eggs
  • 1/2 tsp cinnamon
  • 1 tbsp butter
  • 1 packet stevia or other sweetener

Only 4 ingredients for the batter… eggs, sweetener, cinnamon, & cream cheese.

Combine all ingredients (except butter) in a medium bowl & blend using an immersion blender.  If you don’t own an immersion blender you can use a blender or food processor too.

The batter after using the immersion blender…. it’ll be bubbly, so just let it settle a little.
The batter will be really bubbly when you’re first blending it, so just let it sit for a minute or two so some of the bubbles settle (some small ones will still remain).
Place about a half tbsp of butter onto a hot griddle (or use non-stick spray) & pour about 1/4 of the batter onto the griddle, letting it cook for about a minute or so.  Peek under & if it’s browning, flip it over & do the same on the other side, which will probably take a bit less time to cook.  Just keep repeating the process until all the pancakes are cooked.  Stack & then top with the remaining butter.  Dig in & enjoy!!
Nutrition: 383 calories, 33g fat, 16g protein, 3g carbs, 1.5g fiber (1.5 net carbs)  - check out this awesome site.


Sharon said...

These look so good! Do you know the serving size that goes with the nutritional info? My husband is excellent at making crepes, so I am going to get him to try these for me :)

Danielle Contreras said...

Them servimos sise is for One person.