Cooktop Cove: Cream cheese pancakes
By Lindsay Mattison
If you’re on a Keto or Atkins diet, you might agree that breakfast is the hardest! I mean, how many eggs can you eat before you're begging for a change in your breakfast routine? Unfortunately, most breakfasts are based around carbs, so it's hard to find breakfasts that fit the diet. The recipe below is the perfect way to curb those carb cravings while enjoying something completely delicious (and sweet!).
These low-carb pancakes are so tasty and dessert-like, and they almost remind me of thin, fried cheesecakes. They're also perfect for anyone following a gluten-free diet. The ingredient list is short and sweet (oh, so sweet!) and it doesn’t contain any grains or flour. You can also make these without the sugar to create the perfect substitute for tortillas. Keto wraps, here we come!
Cream Cheese Pancakes
5 minutes
5 minutes
10 minutes
1 tablespoon cream cheese
2 eggs
1 teaspoon granulated sugar substitute, honey, or maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Place all of the ingredients in a blender and process until the mixture is smooth and creamy. Allow the batter to rest for at least 2 minutes to allow the bubbles to settle.
Preheat a large skillet over medium-high heat. Grease the pan with butter or cooking spray.
Pour 1/4 of the batter into the pan and cook for 2 minutes, until golden brown. Flip the pancake and cook for 1 minute on the other side.
Repeat with the remaining batter and serve with sugar free syrup and fresh berries.
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