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Black forest pancakes that are made with cream cheese and a touch of flaxseed. Delicious for breakfast, brunch, dessert or a general pick me up!

I've just added a couple of of items to the cream cheese pancake to make a Black Forest version for a healthy but decadent dessert. Or breakfast if you wish. This is good for gluten free and low carbers too. I made these pancakes mini ones as the mixture can yield a delicate pancake. So only dropped a teaspoon of mixture into the hot pan.

Black Forest Pancakes

Angela Coleby

Low carb cream cheese pancakes with the flavour of a black forest dessert.

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Prep Time 5

Cook Time 10

Total Time 15

Course Breakfast

Cuisine gluten free, Low Carb

Servings pancakes

Calories 316 kcal

Ingredients

4 oz cream cheese softened
2 large eggs separated
¼ teaspoon salt
1 tablespoon flaxseed meal
1 tablespoon cocoa
½ cup cherries pitted
2 tablespoons butter
1 tablespoon monkfruit or other low carb sweetener
½ cup whipping/heavy cream whipped

Instructions

Beat egg whites until soft peaks.
Put egg yolks in a separate bowl, add the cocoa powder, salt, flax and low carb sweetener, and mix well. Add the cream cheese and blend well.
Fold the egg whites into the mixture.
Heat a pan and melt a tablespoon of butter. Pour a tablespoon of the pancake mixture onto the pan and flatten them down into pancake sizes.
Cook for 2-3 minutes and turn over to cook on other side.
Remove from pan, layer with cherries and cream.

Notes

Makes 4 pancakes

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.