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Cream cheese makes the base of these delicious, easy-to-make keto pancakes. They’re also sugar-free and gluten-free. Enjoy!
I’m typically not a fan of pancakes.
That might sound odd given that I created this recipe, took pictures of it and well, now I’m writing about it. Weirder still, I used to own a pancake company.
Yep, four years ago I closed up shop on my business. I tried for three years to make that company a success, but in my heart I knew it wasn’t in the cards. I loved my mission – to make healthy eating fun, but the product was really designed for a market that I didn’t connect with. I started Procakes when I was training for a bodybuilding contest. That was a bucket-list one hit wonder in my life, and even though I was quite immersed in the culture for a good 6 months, I knew the people I was serving just weren’t my tribe.
I also didn’t love the idea of commercializing a product that contained whey protein and required eggs to complete. I was an ethical vegetarian at the time and it felt a little uncomfortable to be promoting the consumption of animal products, even though I did eat dairy and eggs. As an entrepreneur, I set out to create a vegan protein pancake, but for the life of me, I couldn’t make it work. So my husband convinced me to stick with the vegetarian option and let the discomfort go.
That was my second mistake.
There were more mishaps and blunders along the way, but at the end of the day, not having a 100% investment in my target audience and not feeling absolutely confident about the product I was selling made it hard for me to push though the tough days. And there were a lot of those.
I bet you weren’t expecting to get an important business lesson to accompany your breakfast this morning! Bottom line, only invest your life in a business that you absolutely stand behind and believe in with 4000% confidence because no one else will champion your brand as much as you do.
Now onto the keto pancakes.
This is a very simple recipe and while you don’t need an immersion blender to make it, I kinda recommend that you use one if you have it. It will help mix the cream cheese which can be difficult as it’s quite solid. Alternatively, you can leave it out on the counter until it’s room temperature, which also softens it up.
No problem! Kite Hill and Daiya both have dairy-free cream cheese options that you can swap in the recipe below. Can’t do whey protein? You can experiment with a pea-based protein if you want, but I would recommend just opting out of protein powder all together. Sometimes vegan proteins can taste very grainy. Not ideal for a pancake (IMHO).
These pancakes have zero flour in them and they’re absolutely awesome. Even a non-pancake lover like me can get behind the idea of cream cheese and eggs whipped together with a little vanilla and stevia.
Keto/Low Carb Pancake Toppings
I used Walden Farms syrup (it has zero carbs) over the stack I made, but you can just as easily use nut butter, sugar-free whip cream, or sour cream. (Yep, sour cream and peaches are an ideal topper for pancakes – although peaches aren’t keto.)
Want a fluffier pancake?
The thing about these pancakes is that they don’t rise or get super fluffy. But don’t let that deter you from making them because what they lack in thickness, they make up for in simplicity and taste. These pancakes taste really good. But if you’d rather have a super fluffy stake, check out my protein pancake recipe that contains some flour. They won’t disappoint.
Neither will my protein crepes – those are crazy good!
Keto Cream Cheese Pancakes
- 2.5 tablespoons cream cheese
- 1 sachet stevia
- 1 tablespoon whey protein
- Pinch of salt
- 1/4 teaspoon vanilla
- 1 egg
- 2 egg whites
- Grease a skillet and heat on low-medium temperature.
- Mix cream cheese and eggs until well combined. It’s okay if there are little chunks of cream cheese in the batter, but make sure there’s no big chunks.
- Add whey protein, stevia, vanilla and salt.
- Add batter to warm skillet.
- Once you start to see bubbles and the underneath is turning golden brown, flip and let cook for about 1 to 2 more minutes.
- Serve with sugar-free pancake syrup.