Low Carb Cream Cheese Pancakes (10 Minutes, Vegetarian)
- Updated on May 18, 2015
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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.
Cream cheese is one of my favorite ingredients – I’ve also made protein muffins with cream cheese!
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. If eggs are sounding great to you, you should check out our other high protein egg ideas.
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?
Ingredients
- ½ tbsp butter
- 2 eggs
- 3/5 cup cream cheese (3/5 cup = 2.5oz)
Instructions
- 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.
- Enjoy!
NOTES
* 1 tsp of cinnamon
* 1 tbsp of protein powder
* 1 tbsp of small coconut flakes
* Vanilla extract Topping ideas:
* Honey
* 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!
Nutrition
Comments
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116 comments
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 🙂
Amazing!
can’t wait to make them! started cutting my carb intake down, hoping to reach ketosis in a week or so, thanks for posting!
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.
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
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.
Hi Monique!
Phew, when I started reading your comment I was worried you didn’t like them. Glad it turned out otherwise 😀
Have a good weekend!!
I followed the directions and they turned out perfect! Thank you!
You’re very welcome, Gwen! 😀
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!