There aren’t too many things that I miss these days, but pancakes is one of them. The kids love them, too so I knew I had to find a way to make low carb pancakes. I found a recipe that I absolutely love and want to share it with everyone because it is so delicious. You only need a few ingredients and it’s super easy to make. Takes about two minutes longer to make than “regular” pancakes.
What’s in low carb pancakes?
You only need a few ingredients.
- Cream Cheese
The basis of the recipe is to blend all of the ingredients together and form pancakes, but there’s a secret to it. I’d say the biggest secret to making sure they taste good is to blend a smooth cream cheese mixture before adding the other ingredients. I’ve made the several times, and if you don’t get all of the lumps out of the cream cheese, it’s gross. Seriously. Cooked lumps of cream cheese. Blah.
What’s the damage and how do they taste?
First of all, they taste AMAZING. Like regular freakin’ pancakes. If someone told you they tried this recipe and it was gross, don’t believe them. They either A) Don’t like cream cheese so their taste buds REALLY pick up on the (barely noticeable) flavor or B) Didn’t make them right (see blending secret above).
Pancakes (entire batter):
- Fat- 28g
- Protein- 16g
- Carbs (Net)- 2g
- The sugar-free pancake syrup (Walmart brand) contains 35 calories, 0 fat, 0 protein and 0 net carbs for 1/4 Cup.
This is perfect for almost all diets because all of the fats come from healthy fats and a total 355 calories isn’t bad for a VERY filling breakfast. Hubby and I usually split the batter, and sometimes I get a few extra for our 5-year-old.
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