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Author:
Kevin Curry
Gluten-Free Cream Cheese Pancakes
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Nutrition per serving
Gluten-Free Cream Cheese Pancakes
Ingredients for 4 servings (2 pancakes per serving)
Substitution
Note
- 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)
Steps
Step 1
In a bowl, mix together the dry ingredients using a fork.
Step 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.
Step 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.
Step 4
Enjoy the pancakes with low-calorie maple syrup or fresh fruit.
Gluten-Free Cream Cheese Pancakes
Kevin Curry
INGREDIENTS
- 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)
INSTRUCTIONS
-
In a bowl, mix together the dry ingredients using a fork.
-
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.
-
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.
-
Enjoy the pancakes with low-calorie maple syrup or fresh fruit.
