Cream Cheese Pancakes

Thick, soft in the middle, and crisp on the edges, my flourless cream cheese pancakes are a game changer. Made in one bowl and ready in 10 minutes. Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 275kcal

Author Arman Liew

Ingredients

4 large eggs room temperature
2 tablespoons sugar
1 cup + 1 tablespoon cream cheese softened
1/2 cup milk
2 tablespoon coconut oil melted
1/4 teaspoon vanilla extract
3 tablespoons almond flour
2 tablespoons coconut flour
1 teaspoon baking powder optional

Instructions

In a medium bowl, whisk the eggs and sugar of choice. Add cream cheese, milk, melted coconut oil, and vanilla extract, and whisk to combine.
Add the almond flour, coconut flour, and baking powder, and mix until a smooth batter forms.
Heat a non-stick pan on low heat and coat with cooking spray. Pour a ¼ cup of batter onto the pan, cover, and cook until bubbles form on the edges. Flip and cook for 1-2 more minutes.

Video

Notes

TO STORE: Store any leftover pancakes in an airtight container in the refrigerator for up to 3-4 days.

TO FREEZE: I find these pancakes freeze and reheat exceptionally well. Simply transfer them to a freezer-safe container–wrapped between layers of parchment paper–and freeze them for up to 3 months. Let the pancakes thaw overnight or add more reheating time.

TO REHEAT: Reheat leftover pancakes in the microwave for 15-20 seconds, in a toaster oven at 325F for 5-7 minutes, or on a non-stick pan over medium heat, flipping every couple of minutes until warm.

Nutrition