Gluten-Free Cream Cheese Pancakes

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 360
Protein 17g
Fat 25g
Carbs 12g
Total Time 15 minutes


Cream Cheese Pancakes Recipe


Gluten Free Cream cheese pancakes
Ingredients for 4 servings (2 pancakes per serving)

  • Dry
    • 1 cup almond flour
    • 1 teaspoon cinnamon
    • 1  teaspoon baking powder
  •  Wet
    • 4  eggs
    • 1 egg white
    • 1 tablespoon maple syrup (or agave)
      • SUBSTITUTE: 1 teaspoon stevia in the raw to reduce carbohydrates even more 
    • 2/3 cup (170g) reduced fat cream cheese (make sure it’s room temperature so it can easily be mixed)
  1. In a bowl, mix together the dry ingredients using a fork.
  2. In a separate bowl, mix together the wet ingredients until smooth.  Use a hand-mixer or hand blender to blend.  If you use a blender, pulse blend on low.   Add the wet ingredients to the dry ingredients and fold together.  Let the batter rest for about 5 minutes in the bowl.
  3. Set a nonstick skillet on medium high heat.  Once hot, lightly spray with avocado oil.  Add about 1/4-1/3 cup of the batter to the middle of the skillet.  Let it set for about 1 – 1 1/2 minutes, or until you start to see small bubbles.  Flip the pancake and cook  for an additional 45 seconds to 1 minute.  Repeat.
  4. Enjoy the pancakes with low-calorie maple syrup or fresh fruit.

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