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
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! 🙂
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!
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 😀
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!
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!!
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!
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.
Hi Kristin,
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.