These low carb pancakes are made with almond flour and cream cheese. It tastes delicious with berries and cream and makes a superb breakfast or brunch.
Low carb pancakes with berries and cream
Prep time: 5 minutes
Cook time: 10 minutes
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total time: 15 minutes
- Serves: 2
- Calories 400
- 2 eggs
- 1 tbsp water
- 50 g cream cheese
- 65 g almond flour
- 1 tsp baking powder, gluten-free
- 1/2 tsp Stevia sweetener, (or 2 tbsp regular sugar)
- 1/2 tsp cinnamon
- cream, whipped
- mixed berries, fresh or frozen
Beat the eggs, water and cream cheese in a mixing bowl. Then add the almond flour, baking powder, cinnamon and sweetener of your choice.
Mix until smooth, scraping down the sides if needed. Let batter sit for 2 minutes.
Heat a non-stick pan to medium heat. Pour 3 to 4 tablespoons of batter onto skillet for each pancake.
Once you start to see little bubbles form, flip and continue to cook until pancake is browned on each side. Continue until you have used all pancake batter.
Serve pancakes topped with (unfrozen) berries and whipped cream.
Nutrition (per serving / 3 pancakes)