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Home > Recipes > Gluten-Free Cream Cheese Pancakes
Author:

Kevin Curry

Gluten-Free Cream Cheese Pancakes

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Gluten-Free Cream Cheese Pancakes

Ingredients for 4 servings (2 pancakes per serving)

* Optional 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


Prep 5min
Cook 10min
Total 15min

Category
Calories 360

  • 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.


Nutrition per serving

Calories360cal
Protein17g
Fats25g
Carbs12g
Fiber3g
Sugar6g
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Details

Prep 5min
Cook 10min
Total 15min

Nutrition per serving

Calories360cal
Protein17g
Fats25g
Carbs12g
Fiber3g
Sugar6g
About Kevin - author

ABOUT THE AUTHOR

Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!