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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!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 Large Pancakes
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%