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Low Carb Pancakes

Your mornings just got that MUCH BETTER with these super easy and crazy fluffy low carb pancakes -- made of almond flour and cream cheese for that nostalgic treat we all love and crave!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 Large Pancakes
Calories 119kcal
Author Lindsey



  • Place all ingredients (except butter) in a blender, in the order listed above.
  • Blend until ingredients are thoroughly combined — I usually stop my blender halfway through to scrape the sides, the dry ingredients like to stick in the corners and under the blade.
  • In a large nonstick skillet, melt a thin layer of butter over medium heat.
  • Pour the batter into your pan. I pour my pancakes one at a time in the center to keep them pretty!
  • Cook for about 3-4 minutes, or until your pancakes flip easily.
  • Flip to cook the other side. This side usually cooks a little faster, about 2 minutes. Your pancakes are done when they’re golden brown and cooked through.
  • Place on a plate and continue cooking the rest of the batter.
  • Serve warm with low carb fruits, sugar free whipped cream or sugar free syrup and enjoy!


  • Serving size is for 1 pancake if you make 8 pancakes from the batter.


Calories: 119kcal | Carbohydrates: 3g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 186mg | Potassium: 75mg | Fiber: 1g | Sugar: 0g | Vitamin A: 3.1% | Calcium: 6.6% | Iron: 4.4%