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Cream cheese! You can get it low-fat, full-fat, mixed with herbs, peppers, ham, tuna or even blended with melted chocolate. You’ll find it frosting cupcakes, in the filling of cheesecakes, stuffed inside chicken breasts or even just spread on toast. But what about pancakes? Can you see the connection between cream cheese and pancake batter?
Until last week when I found myself with numerous tubs of cream cheese which were ready to go off any second, I wouldn’t have seen the connection either. But now I am going to open up the world of low-carb pancakes to you. A world where you can gorge on rounds upon rounds of pancakes without having to plough through that I-know-it’s-only-8.20am-but-after-those-pancakes-i-could-really-do-with-a-nap feeling. They lean more to the crepe side, but taste great and go with anything you’d usually pour on a pancake.
Try them for yourself – the ingredient list or recipe really couldn’t be any simpler.
Low-Carb Cream Cheese Pancakes
Inspired by I breathe…I’m Hungry
Makes 4 small pancakes
2 tablespoons cream cheese at room temperature
1 tablespoon sugar
1. Whisk together all of the ingredients until smooth.
2. Pour ¼ of the batter into a hot greased pan and cook for around 2 minutes until golden. Flip and cook on the other side for about another minute.
3. Keep the pancakes warm in a preheated oven until ready to serve.
4. Repeat the previous steps with the rest of the batter.
Low-Carb Cream Cheese Pancakes are definitely near the top of the list of non-photogenic food.
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