Low Carb Cream Cheese Pancakes (10 Minutes, Vegetarian)
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Hellooooo! I need to talk about pancakes one more time.
It’s the 2 Ingredient (!!) Cream Cheese Pancakes I need to shout about; another insanely good find I stumbled upon a couple of weeks ago.
Allow me to jump right in – they’re a brilliant breakfast for anybody who’s on a low-carb diet or just likes a light breakfast – one batch contains just 3g of carbs in a total of 388 calories.
On top of that they’re gluten free too! The food for all diets, it would seem.
You might have noticed we’re often chatting about recipes high in protein. Well, this is another one. There’s around 17g of protein in one serving.
Not quite as much as you’ll find in these Cottage Cheese Pancakes, but still an excellent amount, especially considering these cream cheese pancakes are so very light.
The batter only takes a minute, either get a bowl and a fork and simply mix the eggs and cream cheese together, or chuck it all into a blender.
If you decide to blend: let the batter sit for a minute or two before you add it to the pan so that the bubbles can escape.
If you don’t, your pancake will probably fall apart, and you’ll curse and flame us in the comments. We don’t want that to happen. So, if you blend, let it sit!
Texture! I love the texture of these pancakes! You could call them a cross between tortillas and crepes.
Actually, they’d work perfectly in the stead of a wrap, as they’re very elastic.
Imagine that: instead of store bought, million-additive white wheat tortillas you can now make your favorite burritos with cream cheese pancakes!
Bujaaahh!! That’s what we’re talking about.
Health Benefits – Low Carb Cream Cheese Pancakes
Cream Cheese already earned it’s fair share of compliments in our previous post, so let’s focus on the other ingredient – eggs.
This recipe doesn’t just help with weight loss because of the low calorie and carb count, but also because eggs make you feel full for longer and so in turn you’re likely to eat less calories overall per day (1, 2).
Here’s the information from a study of 30 overweight women who were given eggs for breakfast instead of bagels.
They reported feeling more satisfied and full, which in turn made them eat fewer calories for the next 36 hours (3).
This small report isn’t exactly unassailable scientific proof, but it’s certainly food for thought.
Luckily the old myth that eggs are bad for your cholesterol is finally and officially debunked.
Even the experts on the committee that develop the US dietary guidelines now say there was “no appreciable relationship” between dietary cholesterol and blood cholesterol (4).
Good news all round, really.
And what about the taste? Imagine them as a thin, warm cheese cake. Yep, sounds pretty good, doesn’t it?
So tell us:
- Do you eat breakfast at home or grab something en route?
- How seriously do you treat breakfast? Would you agree it’s the most important meal of the day?
- Do you have living (!) chickens at home?
- Do you prefer brown or white eggs?
- Where do you buy your eggs?
- When making your usual pancakes – of ten, how many turn out well and how many fall apart?
- ½ tbsp butter
- 2 eggs
- 3/5 cup cream cheese (3/5 cup = 2.5oz)
- Add some butter to a pan and stick it on medium heat.
- Throw the cream cheese and eggs into a bowl and mix with a fork until creamy. If you’re planning to, now is the time to add some extras. But be careful! The batter is quite runny, so I wouldn’t add things like nuts.
- Alternatively you can use a hand blender, but remember to let the batter sit for a minute or two! It’ll cook better then.
- Off it goes into the pan. I usually make just one big pancake, but two medium-sized ones would also work perfectly fine.
* 1 tsp of cinnamon
* 1 tbsp of protein powder
* 1 tbsp of small coconut flakes
* Vanilla extract Topping ideas:
* Maple syrup
* Cherries, strawberries
* Sugar and lemon juice IF YOU LIKED THIS RECIPE: Then you definitely need to check out our famous 2 Ingredient Banana Egg Pancakes or the next big thing, our 3 Ingredient Cottage Cheese Pancakes. Both are exceptionally delicious. And if that’s still not enough, check out our MASSIVE roundup of healthy vegan pancakes!
We tested this recipe out this morning – fabulous! Hope you don’t mind if we add it to the menu at the café – we also tried adding our red onion chutney into the mix and then stuffing the cooked pancake with mushrooms! Delicious 🙂 GF and V too – great addition to our menu. Will send photo asap.
Wow, what a compliment!! Of course we don’t mind! Your stuffing sounds absolutely delicious! If I ever come around I’d love to try it 😀
Howie, maybe they should send you a percentage? ;P
Now that you say that! 😀
Is your nutrition info for 1 serving of (2) pancakes? Or (1) pancake is over 400 calories?
I doublechecked the nutri info and just updated it. 1 pancake is roughly 320 kcal. 1 pancake = 1 serving 🙂
Thanks for asking!
What I love in this recipe is it is so easy to prepare. Your blog has simple and easy recipes perfect for busy parents who struggle to find out new dishes to please the little taste buds.
Egg and cream cheese just two ingredients…love it.
Thanks for your feedback Sangeetha!
Hope you your pancakes turned out great 😀
Love this recipe Howie, especially as there’s just 2 ingredients!!! What beautiful pancakes, and they look stunning with the mixed berry topping 🙂
Thee pancakes look wonderful! Need to surprise my husband with them this weekend.
Ah, they indeed are! Enjoy 😀
Mind blown. Must try!
We take breakfast very seriously. It is usually an Indian fare at home for breakfast. I am definitely going to try this pancake. Loved your eye for detail and nutrition information as well.
Definitely a very important meal of the day! I have trouble to get going without a good breakfast. Hope the pancakes will turn out well 😀
I can’t believe these look sooooo good with only 2 ingredients! Thanks for sharing; can’t wait to try 🙂
Haha, sometimes simplicity wins 😀
I followed the recipe but mine fell apart when turning over. What did I do wrong?
Hi Gayle, I’m sorry to hear that! Wanna check out my video on that recipe here? I mention a couple of tips. Apart from that I can only say it’s a delicate pancake and flipping doesnt work 100% of the time. I’d say I have a 90% successrate. Of course making it 2 pancakes with the same batch would increase your chances!
Who would’ve thought these would be so easy? And they really do look like crepes! I’m curious to try these little guys! I’m sure they’d be great with some fresh fruit too! 🙂
Definitely! They’re neutral, so you can add savory, but also sweet stuff on it. Pretty cool 😀
Looks delicious, has so many pluses and definitely a recipe to try! Off to pin, thanks for sharing! 🙂
You’re welcome Ify!
Glad you like the recipe 🙂
This is a very interesting recipe. One, that I will try, for sure! Truth be told, cream cheese is a weakness for me. 🙂
I am so intrigued by this recipe! Pinning to make soon!
Unique. I have never heard of this kind of pancake before. I like the idea of berries and syrup but also I could dive into them topped with bacon & avocado. I’ll just have to go with one of each when I try them
I’m so intrigued by this recipe and can’t wait to try it! I’m a major breakfast person, especially with kids… the days I feed them a big breakfast they behave so much better. They love anything with eggs so I look forward to their reaction to these pancakes!
Hey guys, I am such a huge fan of wraps, just like every other member of our family, big and small. My eldest loves eggs like a kid who loves something a lot, so I’m guessing these are going to be a massive hit with her. These are going on my vege board for making at my absolute earliest convenience, which it is (convenient) as I have all (both) ingredients in my fridge right now. Woop!
What a great idea and a nice way to change up the eggs I typically eat every morning!
I love these pancakes. I have them every morning but add cinnamon and stevia for sweetness. Served with berries they are just delicious.
I have wondered how I could perhaps make it into a savory dish.
Ah, that’s great to hear you like them 😀 Thanks for sharing.
Also great idea to add stevia and cinnamon! Hmm, to make them savory I’d probably go for some veggies and make them more omelette like. I can imagine green asparagus or bell pepper could work great.
Btw, you also need to try the banana egg pancakes then! They’re awesome too 😀
I made the banana/egg pancakes this morning and we loved them. We have tried 2/3 of your pancakes with success will definitely try the cream cheese ones also. Thanks for making breakfast so much simpler!
Awesome stuff!! 😀
You’re welcome, Donna! Dave’s favorites are the Cottage Cheese Pancakes, mine the Banana Egg Pancakes. Maybe I switch over to the cream cheese ones soon, not sure though even though I do like them a lot! 😉
The cottage cheese ones are my favorite also I make them several times a week. With a squirt of golden syrup 🙂
My daughter loves them! But: in the end I couldn’t turn the in the pan, so they turned into scrumbled eggs 🙂 Any suggestions how to turn them in the pan??
Hi Lana! Great to hear your daughter likes them! 😀
Well, I could explain you my “pancake flipping technique” 🙂
1. Teflon pan
1. Set it on medium heat
2. Butter. let it melt until the small bubbles are gone. To spread it evenly in the pan I often use a tissue
Pro trick: Ideally get a lid and put and cover the pancake
3. Wait until there is no liquid spot visible anymore
4. Get a spatula and make the crucial flip.
Same.. I can’t flip pancakes to save my life. But I would have cut it up anyway so I didn’t care too much. I made sure to flip all the crumbled pieces so everything was cooked lol! Still yummy(:
OMG I just tried these and they are AWESOME!! I made two nice size ones…I didn’t have any berries on hand so on top I just put butter, a little artificial sugar and cinnamon…Thank you for posting an awesome recipe…can’t wait to try it for savory now…
thanks for sharing!! 😀
Glad you like them and I hope the flipping part worked out well! Sure, sugar and cinnamon works great too. Well, for me it would porbably be honey or maple syrup instead of sugar. I slowly get addicted to this maply syrup stuff I think, it’s soooo tasty, hahah
these are delicious!!
Great to hear Robin! Thanks!
Just tried these and let me tell you… they are nothing like pancakes…
More like French toast! My all time favorite breakfast food! I topped it with butter, cinnamon, and half a banana cut up! Yum! So easy to make too.. except I forgot to soften my cream cheese so it took a year to mix lol!!! So glad I found this!
Hahaa, first I thought you we’re going to write an angry comment, but phewww!! Glad you liked the pancakes, erm french toast, excuse me 😀
French toast it was for me toooo! Eitherway loved it … Yum and easy! 😀
Glad you liked the cream cheese scramble, Unaiza 😉
I think the trick is to make the pancakes relatively small, then you can flip them easily.
Omg these are super easy and super Delish!!! Almost followed the recipe as written (I added a tsp of splenda and a dash of cinnamon) I used my Faux Bullet to blend. By the time I finished cooking my bacon the mixture was ready (bubbleless). My picky 13yo loved it with a few strawberries on top!! I loved them w/o any toppings!! Thanks for the recipe! We can enjoy pancakes and not feel guilty!!
Thanks for the feedback, so cool that the two of you liked those pancakes!
Yess, they are pretty cool, aren’t they? 😀
I’ve been seeing different recipes for cream cheese pancakes but couldn’t imagine them not tasting like icky egg. Weeelllll, a sprinkle of cinnamon, a few drops of liquid sucralose (before reading Tee’s comment above–great minds, huh?), and 3 eggs instead of 2. Yeah I know, I just expressed my fear of eggs lol. I saw a recipe where one cook baked hers for 20 minutes so I tried that method first. Rose up like a souffle before settling down, and it was… okay. The outer edges were eggy tasting but rest of it was pretty good, drowned in SF pancake syrup. Today I made it the make mix, but did it on top of the stove, one big pancake. Not only faster, but much better. No eggy taste. All of that to say this: Love them! It makes the dreaded “egg fast” easy and even enjoyable. At least at breakfast time 🙂
What a cool post, Angie!!
I have the same fear of eggs, haha. Funny that I’m not alone. Cool that you liked this version!! Another way to get in eggs without the egg smell are the banana egg pancakes. Deffo worth a try as well 🙂
Have a great weekend!
I followed the directions and they turned out perfect! Thank you!
You’re very welcome, Gwen! 😀
Well, i tried the recipe, i spiced it up a bit by adding cinamon flakes to the recipe, it made three big pancakes. They looked so thin. thought it would not fill me up, but i’m quite satisfied, not only with the taste, but the cost savings, as well as the health benefits, thank you.
Phew, when I started reading your comment I was worried you didn’t like them. Glad it turned out otherwise 😀
Have a good weekend!!
Tried them this morning. They turned out fantastic and more like a crepe in texture. My son topped his with some strawberries and chocolate syrup. I had mine with a sprinkle of chopped pecans in the batter once poured in the pan. Delicious and so filling! I will try these out on my husband next! Thank you for a simple recipe!
Hi Kate!! Now that is awesome to hear 😀
Yep, they are deffo more like a crepe I agree. Cool that also your son liked them!! Thanks for sharing
Waste of hours, eggs, and cream cheese. Followed the recipe exactly, and got a mess that crumbled at the sight of a spatula. It tasted like scrambled eggs with American cheese. (Yes I used a blender after a long time trying to mix it by hand but I made sure there were no bubbles before pouring)
Hmmm, that does sound strange! Is there a chance you stored the eggs in the fridge as well. I noticed the batter starts giving me trouble if all ingredients come straight out of the fridge. Will give these pancakes a try today, I actually like them a lot 🙂
Just made them again and can’t see a problem with these, I’m a huge fan 😀
Sorry Loki, haha
So the ingredients being cold makes a difference to the way the cooking turns out?
Hi Justine! I just double checked this assumption again. Literature says chilled batters shouldn’t be a problem at all usually. The thing is I have to admit that every now and then (1 in 20 maybe) the pancake sticks to the pan and I can’t figure out for the life of it why that happened, because I did everything the same. At least I thought I did 😉
Even with the sticking to the pan, the remaining parts of the pancakes weren’t textured anything like a wrap. That give you need so that the lettuce doesn’t bust through the side. THAT’S what’ I’m looking for.
can’t wait to make them! started cutting my carb intake down, hoping to reach ketosis in a week or so, thanks for posting!
These were excellent.
I added a tsp of sugar free raspberry jello and they tasted raspberry cheesecake crepes!
I topped with a dash of cinnamon 🙂
Hi, I will be trying these tomorrow, I can’t wait! Do these freeze well, I would love to make up a bunch and freeze them.
cool stuff, I hope they turn out great 😀
To be honest I never froze them. I usually make one and eat it right away, haha.
Either way I’m sure it’s possible the freeze them, I can’t see why not.
Just what I’ve been looking for. I saw the recipes for cottage cheese pancakes which are pretty good for low carb, but it turns out that cream cheese has a much LOWER INSULIN RESPONSE than cottage cheese. Can’t wait to try these out.
There’s a perfect pancake for everyone I think 🙂 Thanks Karen, enjoy and let us know how you get on!
Great option!!!! You’re HAVE to put some sweet flavoring or it tastes like an omelet. I sprinkled cinnamon in the batter. Put blueberries on top DELICIOUS!!
I am a type 1 diabetic that is very sensitive to carbs. For 20 years I have missed eating pancakes. They were my favorite food. I decided to try these tonight. All I can say is OMG how delicious. Had no trouble flipping them. I added a little vanilla been while mixing it and a pinch of stevie leaf. These are my new obsession. Thank you so much for this recipe. Too bad I can’t give more than 5 stars. Definitely off the charts good.
Woahh!! Thanks for this great review Tammy!! Glad these cream cheese pancakes turned out well on your end. I know they are a bit tougher to flip. But with a good pan and a low flame it should be possible 🙂
Great to have you back on the pancake bandwagon!
i made these today and they are fabulous. one thing i did was, i waited until the mixture was bubbly like a pancake, then flipped in the pan like a real chef. i was impressed and it went right back in lol. no need to worry about using a spatula and dirtying another utensil either. drizzled butter and some english toffee sweet leaf drops. delish
Sounds like you got it right straight off Leslie! Fair play, it took me about five attempts 😉 and the topping sounds fantastic!! Gotta love a bit of decadence from time to time 😀
It’s Pancake Day (Shrove Tuesday) here in England. EVERYONE eats them today! I was determined not to fall off my low carb diet and came across your recipe. Magic! Only two ingredients, cream cheese (I used the end of a tub of Mascarpone) and eggs. I could not believe the result – nothing like an omelette which I was expecting – light, delicious and cooked and looked just like the real thing. The mix made four normal sized crepes. This will be a regular Sunday breakfast treat from now on. Thank you, thank you, thank you!
So awesome to hear you found the right pancake for Pancake Day yesterday! Dave was talking about it a lot as well. Pancake Day seems to be big in the UK! 😀 Thanks for dropping us a line, Zelie!
Please note that the nutritional content is not correct. In your directions, you specify to use a bit of butter on the pan, which not only increases the fat content of the pancakes, but the caloric content as well. Please specify how much butter to use on the pan, and add that information to the information available.
On the other hand, I’m making this recipe right now, and it looks pretty amazing.
Thanks for the heads up, Heidi, I’m impressed by your investigation work! I just added the butter to the nutri card. Hope the pancakes turned out well! 🙂
I’m not one for writing reviews but in this case I felt I had to !!! These bad boys are amazing, a little more delicate than flour pancakes ( particularly to flip) but they taste amazing. Did try to make a batch for me but unfortunately I couldn’t get more that one on the plate befor I ate it !!! Will be making these often as I’ve really missed pancakes since being on a low carb diet. Thanks sooooo much, love, love love them xx
I concur!! These are amazing!!,I added peanut butter when they were done and they looked like little pancake/crêpe taquitos!
How simple is it to double or triple the recipe? I’d like to make a large batch and then cook a few sweet and savory styles for meal options. Some with cinnamon and maple flavoring for breakfast/desserts , some with veggies and cheese for lunches and dinners. Sounds delightful. Much easier than the baked cloud bread out there that is overpowering in egg smell and flavor.
Hi Darby! I just updated the recipe for you. Now you can easily change servings and the ingredients will adapt accordingly 🙂
Yeess, it’s a great recipe. Super easy and versatile! Hope you’ll like it.
Haven’t tried these but LOVE that you can change the servings and the ingredients automatically change. THANKS for that.
Hey Barb! Really glad you like it! We were really pleased when we were able to implement it onto the blog. Makes things so much easier!
I tried this with a fork since I don’t have a blender. I don’t know what I’m doing wrong but the cream cheese would not combine with the eggs to make it creamy. There is just chunks of cream cheese.
Hmm, I made those pancakes without a blender as well several times and it worked nicely. It surprises me that the cream cheese and eggs wouldn’t want to blend togehter? Do you think it would have been possible to mash the chunks a bit more? The batter definitely needs to be cream, otherwise you’ll get an omelette with cream cheese chunks 🙂
Better results when I whip the cream cheese before adding the beaten eggs.
Mascarpone instead if cream cheese works well too 🙂
That’s great to know Jo An, thanks! I’m quite partial to mascarpone myself 🙂
And that brings me to a joke. ‘What cheese do you use to hide a small horse?’
I’ll get my coat.
I’m really eggcited to try this recipe, (sorry, had to say it). Over 2 years and it’s still getting rave reviews! Giving 5 stars now because I know it’ll be awesome! Will be making this tomorrow!
Haha thanks Shay, I’m guilty of those jokes too 😉
I’m glad you came across our recipe, look forward to hearing how it goes!
I’ve just made these, I added cinnamon and vanilla extract to the batter mix and topped with melted butter. They were delicious!! Thank you for the recipie I will definitely be making these again. They did not have an eggy taste at all. I mixed my batter with a fork and I did find them hard to flip and they did break but I put this more down to my rubbish pan I definitely need a new one.
Hey Jo-Ann! Really glad you enjoyed it and your mods sound awesome! Love cinnamon and vanilla in pancakes. Yessss, a good pan is SO important. I recently bought a new one as the last one literally stuck itself to everything, and it makes such a difference! I don’t know know where you are, but I highly recommend the brand Berndes – I’ve only had good experiences with them so far :). I hope that helps! https://amzn.to/2ySyn1R
Great and easy recipe but I think your Macros are wayyy off. No way there can be 35g of carbs given that the 2 ingredients don’t have near that much individually. Maybe 3.5g? Same with the total fat. Maybe 30 rather than 3g? Not possible to have nearly 20 grams of saturated fat out of a total of 3g of fat. Tastes great though.
Meghan, you are absolutely right! This was a mistake on our side. We’ve been frugally updating our nutri cards the past two days and this one didn’t go through the double-checking process yet. It’s fixed, thanks a lot for pointing this out! And of course really great to hear you liked the recipe 🙂
found your site by accident, I was looking for the Nutritional facts for cream cheese pancakes and hit gold. your recipe is dead on and from the looks of it, nutritional facts are pretty accurate. I’d like to add a few things, if you don’t mind, mix the mixture in a blender or food processor. throw in some cinnamon (1 tsp)…no sweetener needed. cook on an electric pancake griddle. Oil lightly and cook like you would regular pancakes. When I make these, I make about 20 at one time and freeze for work. Easy to heat and eat at work with some sugar free zero calorie Walden Farms strawberry syrup.
wooow, thanks for the add-ons, Kim! 20 at once!! I’m impressed. Yes, deffo a great way to get some meal prepping action going with these ones 🙂
We’re happy you found us!
There are delicious. I added cinnamon, and crushed Mac nuts to the batter. It still cooked well
Excellent!! Glad you liked the pancakes!
I just tried these this morning. As I was cooking, I had low hopes as my product looked more like an omelet gone wrong. With the final attempt at flipping, I was already planning what I’d eat when I tried this and it was horrible. I took one disheartened bite and… mind blown! It was so tasty. My husband, who only minutes ago was laughing at my pan, was now eyeing my plate just like our dog does. I’m definitely adding these to the rotation and I’ll try throwing in some other ingredients too.
One quick question: I combined the ingredients by hand and it took me quite a long time to get the eggs and cream cheese blended and I still had chunks of cream cheese before it went in the pan. I don’t have any fancy tools (blender, food processor, hand mixer) – any suggestions?
Hi Tara, you’re definitely good in creating tension in your text!! The more I read the more worried I got, until you wrote you liked the pancakes 😀
Phewwww! Regarding blending: Hmmm, well, personally I use a fork and give it a proper whisk. Buut an egg whisk would be excellent too.
Servings question again! So, is this recipe meant for 1 person or 2? I ask because in your description, you say you usually make 1 big pancake, then you put in the recipe: Servings, 2 mid size pancakes. I am tracking my Kcals for weight loss. Basically… How many pancakes can I have this morning?!
And is it a good rule of thumb that if your Nutritional Value says [Servings: 2 pancakes] verses [Servings: 2] that they both mean the same thing? i.e- Recipe is meant for 2 people? Hope that is not too confusing! MJ
Hey MJ! How are you doing? Yes, good point – in this recipe the nutritional info you see at the bottom would be for everything (whether you make one big or two mid-sized pancakes). In the chart it took into account all ingredients :). For me, I would eat all of it for one person for breakfast!
Thanks, Dave. I had it this morning, again- and it was still OUTSTANDING!! What tool do you use to calculate nutritional content? I would love to calculate the nutritional info of recipes I find elsewhere.
Cooool!! Glad you enjoyed it MJ! Our nutri generator is built into our website, but there are various free ones available online. This one is pretty good – https://www.verywellfit.com/recipe-nutrition-analyzer-4157076. It takes a little playing to get it right, but it becomes easy after a while 🙂
Any idea approx how many cups of cream cheese would be required? We don’t have a food scale at home!
Hi Ruby, good point! I’ll update the recipe right now. It’s about 3/5 of a cup 🙂
I was pleasantly surprised by how easy and delicious these pancakes were for a low carb recipe. Very filling as well! I’m frequently looking for vegetarian low carb recipes and good ones are NOT easy to find. I was a little worried when I was trying to mix the eggs and the cream cheese but suddenly it all came together and worked!!!!
I had trouble flipping it as well but it all worked out; it was just a little messier than expected.
Hi Chrissy, indeed – low-carb veggie recipes are a bit thin on the ground! I know EXACTLY what zou mean with mixing the eggs and cheese – suddenly it just works :D. I’m very glad you enjoyed it (and that flipping worked out). Thanks for writing 🙂
This is such an easy and delicious recipe, thanks! My kids love it. Tonight we sprinkled my daughter’s with some choc zero chocolate chips and she had chocolate chip pancakes and loved it. I use a little erythritol and cinnamon mixed together to top mine. We have these a couple of times a week.
Nice! That sounds delicious, I bet they were great. Thanks for sharing your idea, Wendy!
super easy and very delicious! thanks!
Yay, happy to hear! Thank you
Too rich for me and the berries did not work, it felt too much like sweet with savoury, weird combo. Dont think I will have it again.
Also did not want to put honey on that or any sweetener as I don’t think can be good Keto idea. I think honey on eggs would be too weird. I put vanilla essence in as well but it was not noticeable.
Sweeteners for keto yes (usually), honey no. But honey on pancakes is great IMHO (except keto)!
Oh no! That’s a shame. Not for everyone I suppose.
Nutrition content question…
I saw the previous comment n you updated the facts… but when you mention in the recipe that you often make 1 giant pancake would that be considered 1 serving or 2 …
Hi Mandy, that giant pancake would actually be one serving 😀