These literally take 2 minutes to whip up…but cooking them does take a bit of time.  Borrowed from the Kitchn, we enjoyed ours with sliced strawberries and maple syrup, but the key is to make them small (hence the cooking time) – enjoy!

Cream Cheese Pancakes – this is a doubled version of the original, makes ~20

1 package (8 oz/250 g) cream cheese, room temperature

4 eggs

1/2 c. almond flour

1 t. baking powder AND 1/4 t. salt

butter for cooking with

sliced strawberries and maple syrup for serving with

Place all of the ingredients in your blender and blend until smooth.  Heat a large non-stick pan or griddle over medium heat, melt some butter and then pour pancakes approximately 2 to 3 tablespoons in size.  Cook until a deep golden brown on the bottom – when they’re ready to flip, they should lift easily.  Cook on the other side another 1 to 2 minutes then transfer the pancakes to a plate and place them in a warm place while you keep cooking.  Decorate as you wish (we highly recommend berries and maple syrup) and even though we didn’t have any left over, I’m sure they’d reheat brilliantly.

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