Updated: Apr 2, 2019
Learn how to make this incredibly easy breakfast classic.
I’m living the low carb life, and loving it!
One can only have so much bacon and eggs, however, before needing a break. Pancakes are a hit with just about everyone I know - especially topped with butter, berries and syrup.
Don’t let low carb eating stop you from enjoying this delicious breakfast classic. Super easy and quick to make, this recipe supports not only low carb diets, but gluten free as well. Save yourself time and trim your waistline, all while enjoying these tasty treats!
Fry up the dough and you’re literally moments away from getting that goodness on the table.
4 ounces cream cheese
4 tablespoons coconut flour
1 tablespoon powdered sweetener
2 tablespoons baking powder
2 teaspoons vanilla extract
1/2 teaspoon maple extract
1/2 teaspoon cinnamon
1/2 cup frozen blueberries
Heat pan over medium heat. Once hot, grease pan (I think coconut oil works best with these pancakes, but butter will also work).
Using a mixer, combine cream cheese, sweetener, maple and vanilla extracts, eggs and cinnamon until creamy.
Stir in baking powder and coconut flour.
Pour batter into hot pan. Allow to cook until edges begin to bubble and bottom browns. Carefully wedge spatula under pancake and flip. Cook another 2-3 minutes.
Continue until all batter is used.
Top with butter and berries, if desired. You can also top with sugar free syrup or low carb whipped cream.
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