So, you know those gorgeous food blog posts with tantalizing images of deliciousness you can barely help from licking the computer screen? Yeah? You won’t find that here today. This was a last minute meal where I realized, a few bites in, that I should have documented it. Enter the phone camera. Also, no garnishing or staging. The food was real, yummy, and gone too quickly 😉
My big sister sent me a link to this recipe a while back, and I just didn’t get to making it for over a month with all the craziness going on in May and June. But then, one evening, my kids reminded me that I had promised “breakfast for dinner” and they wanted pancakes. So I mixed up some regular Betty Crocker recipe pancakes and remembered this recipe. Mixing it up was quick, so I just made the cream cheese pancakes when I was done making the rest. I ate them with a standard sugar-free pancake syrup, and they both looked and tasted just as I hoped. Really not a compromise in the world of sugarless substitutions, and very easy.
The recipe comes from kitchn, made by me in the keto-friendly fashion they suggest.
Cream Cheese Pancakes
Serves 2, makes about 6 four-inch pancakes
- 4 ounces cream cheese, at room temperature
- 2 large eggs
- 1/4 cup flour, such as almond, coconut, or all-purpose
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
Place the cream cheese, eggs, flour, baking powder, and salt in a blender and blend until smooth.
Heat a large nonstick frying pan over medium heat. Coat with cooking spray or butter. Once the butter is melted, pour in 2 to 3 tablespoons of the batter. Cook until deep golden-brown on the bottom, about 3 minutes. Flip and cook until the second side is golden-brown, 1 to 2 minutes more. Transfer to a plate.
Repeat with remaining batter. Serve with butter, sugar-free syrup or fresh berries.