Breakfast/ Gluten Free/ Low Carb/ Vegetarian

Cream Cheese Pancakes


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This pancake is creamy in texture due to the cream cheese in it.   It is a fabulous pancake for low carbers and gluten free foodies! 

  There is a small amount of flax seed which is just so good for you, but you cannot really taste it.  A sneaky way to get a daily dose of flaxseed.  The pancakes can be delicate to make so don’t fill the frying pan full with the batter when cooking.  I love them smoothered with berries and cream..mmm!


100g cream cheese, softened

2 large eggs, separated

1/2 tspn cinnamon

1/4 tspn salt

1 tblspn ground flax seed

1 tblspn erythritol (or sweetner of your choice)

2 tblspn butter


  1. Beat egg whites until soft peaks.
  2. Put egg yolks in a separate bowl, add cinnamon, salt, flax and erythritol, and mix well.  Add the cream cheese and blend well.
  3. Fold the egg whites into the mixture.
  4. Heat a pan and melt a tablespoon of butter.  Pour small portions of the pancake mixture onto the pan and flatten them down into pancake sizes.
  5. Cook for 2-3 minutes and turn over to cook on other side.
  6. Remove from pan, smother with berries.
  7. Eat and enjoy!


Makes 2 pancakes

Nutrition: Per Pancake: 206 Calories; 17g Fat;  9g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carb 

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  • Reply
    February 25, 2015 at 7:18 pm

    you fail to give the measurement of the pan. for Tacos I use the same pan as Carnival uses for eggs. It makes a nice 5 inch Taco or pancake.

    • Reply
      February 27, 2015 at 9:45 am

      It doesn’t really matter on the pan size as I use a different range of them, depending upon which one I reach for in the morning. Any size will work.

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