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
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!
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 🙂
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 🙂
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 🙂
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.
There are delicious. I added cinnamon, and crushed Mac nuts to the batter. It still cooked well
Excellent!! Glad you liked the pancakes!
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!