Almond Flour Cream Cheese Pancakes

18 min · Easy · Serves 1

580 kcal per serving · 22g protein

Soft, thick pancakes made with almond flour and cream cheese instead of wheat flour, for a low-carb breakfast that is not another plate of eggs. The cream cheese keeps the pancakes tender and the almond flour gives them a gentle nutty sweetness with no sugar in the batter. Small rounds and gentle heat are the whole trick, because almond batter is more fragile than wheat batter.

Ingredients

• 50 g Cream cheese
• Eggs × 2
• 30 g Almond flour
• 0.5 tsp Baking powder
• 0.5 tsp Vanilla extract
• 1 pinch Salt
• 10 g Butter
• 40 g Strawberries, sliced

Method

1. Soften the cream cheese with the eggs

   

   In a bowl, mash the cream cheese with a fork until soft, then whisk in the eggs one at a time until the pancake batter base is smooth with no lumps of cream cheese.

2. Add the almond flour

   

   Whisk in the almond flour, baking powder, vanilla extract and salt, then rest the batter for 3 minutes so the almond flour thickens the batter.

3. Cook the first side

   

   Melt half the butter in a non-stick pan over medium-low heat, pour in small rounds of batter about 8 cm wide and cook for 2 minutes, until the edges look set and small bubbles appear.

4. Flip and finish

   

   Slide a thin spatula fully under each pancake, flip in one quick motion and cook for 1 minute more, until golden underneath. Repeat with the remaining butter and batter.

5. Stack and top

   

   Stack the pancakes on a plate and top with the sliced strawberries.