Sometimes you encounter a recipe that changes your life. Maybe you think I’m being dramatic. MAYBE I AM. But these low carb pancakes with only two ingredients and NO bananas are so amazing. So amazing that after seeing the recipe, I made them twice today. And took photos for a new blog post.
Did I mention that these low carb pancakes have TWO INGREDIENTS? (Plus salt. Which is a given.)
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I got this post in an email today from Mary at Barefeet in the Kitchen and knew I had to make them. So many of YOU asked me about this on Facebook, I thought I’d create my own post. And if you want to see another version, check out this one from Hurry the Food Up, with a suggestion to use these as taco wraps. BRILLIANT.
I’m not a huge fan of the eggs + banana pancakes that are all the rage. Have you tried them? They are good for some people who want a grain-free pancake, but I like more savory things for breakfast. So these cream cheese pancakes are the answer. When is cream cheese NOT the answer?!?
Here’s the recipe:
cream cheese + eggs + salt = amazing low carb pancakes
I can’t even stand it. My kids liked them. I like them. My husband likes them. Valentina from The Baking Fairy said she even uses these as bread when she’s doing a keto diet. I just want to stuff them in my face. My kids like them with honey. I like them plain. Just straight from the pan to my mouth.
To make them, put 4 ounces of cream cheese in the blender along with 4 eggs plus some salt (I did about 1/4 teaspoon). Blend until fluffy. Let rest for a moment and cook on a greased pan or griddle. THE END.
Most gluten free pancakes or low carb pancakes require buying some kind of fancy flour. You may already have these ingredients in your fridge.
You should probably be a little more careful with your eggs though…
When you’re flipping them, take a little more care. I watched until they were starting to have bubbles and look a little more finished around the edges. Usually I undercook the first batch, overcook the second, and get it right on the third. These are more delicate than regular pancakes, so don’t expect a sturdy pancake when you flip them. Be kind and gentle. Or…you may make a mess.
Oh, and if you have drips, eat them too. Duh.
Low Carb Pancakes
4 eggs
4 ounces cream cheese
1/8 tsp salt
Add all ingredients in a blender. Blend until fluffy, 1-2 minutes. (I found they were fluffier if I blended longer.) Let rest for 1 minute.
Pour slowly (they spread FAST and get thin) onto a greased griddle or pan on medium heat. Cook 1-2 minutes per side. Flip the first time when they are starting to look settled and cooked around the edges.
I hope this changes your life like it did mine. You can go see the original post that inspired me to eat these all day every day (I mentioned I made them twice today, right?) right here at Barefeet in the Kitchen. She has a great video that shows the whole process!
If you are wondering about what we use, I have the Ninja blender and we have an awesome griddle like this one that goes over our gas stove. This was seriously one of the things I was most excited about when I got a gas stove!
So…are you going to try them? Let me know! Do you have any recipes that changed your life? Let me know in the comments!