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Cream Cheese Pancakes

Cream Cheese Pancakes
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Fluffy, grain-free pancakes made with cream cheese for a rich, high-protein breakfast that’s perfect for gluten-free and low-carb diets.

Ingredients

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4 large eggs (room temperature)
2 tablespoons sugar
1 cup + 1 tablespoon cream cheese (softened)
1/2 cup milk
2 tablespoon coconut oil (melted)
1/4 teaspoon vanilla extract
3 tablespoons almond flour
2 tablespoons coconut flour
1 teaspoon baking powder (optional)

Instructions

  1. In a medium bowl, whisk the eggs and sugar of choice.
  2. Add cream cheese, milk, melted coconut oil, and vanilla extract, and whisk to combine.
  3. Add the almond flour, coconut flour, and baking powder, and mix until a smooth batter forms.
  4. Heat a non-stick pan on low heat and coat with cooking spray.
  5. Pour a ¼ cup of batter onto the pan, cover, and cook until bubbles form on the edges.
  6. Flip and cook for 1-2 more minutes.

Notes

  • Ensure cream cheese and eggs are at room temperature for a smooth batter.
  • Cook on low-medium heat to prevent burning.
  • Covering the pan while cooking leads to fluffier pancakes.
  • Batter can be made ahead and stored in the refrigerator for up to 24 hours.

Nutrition

Find it online: https://maxketokitchen.com/cream-cheese-pancakes/