Ingredients
Equipment
Method
- In a medium-sized mixing bowl, combine the 2 large eggs and the 4 oz of softened cream cheese.2 large eggs, 4 oz cream cheese
- Using a whisk or an electric mixer on low speed, beat the eggs and cream cheese together until the mixture is completely smooth and there are no lumps of cream cheese remaining. This is key to achieving a uniform texture in your pancakes.2 large eggs, 4 oz cream cheese
- If you are using cinnamon, add the 1/2 teaspoon to the egg and cream cheese mixture. Continue to whisk or mix until the cinnamon is evenly distributed throughout the batter.2 large eggs, 4 oz cream cheese, 1/2 teaspoon cinnamon
- Place a non-stick skillet or griddle over medium-low heat. It's important to use a pan that won't stick, as these pancakes can be a bit more delicate than traditional flour-based ones.
- Add a small amount of butter, coconut oil, or your preferred cooking fat to the heated pan. Swirl it around to lightly coat the surface. You don't need a lot; just enough to ensure the pancakes don't adhere.
- Pour about 1/4 cup of the batter onto the preheated, greased pan for each pancake. Allow the first side to cook for about 2-3 minutes, or until small bubbles start to appear on the surface and the edges look set.
- Carefully flip each pancake using a spatula. Cook the second side for another 1-2 minutes, or until golden brown and cooked through. Avoid overcooking, which can make them dry.
- Transfer the cooked pancakes to a plate. Serve them warm with your favorite keto-friendly toppings such as sugar-free syrup, fresh berries, whipped cream, or a dollop of nut butter.
Notes
Store cooled pancakes in an airtight container in the refrigerator for up to 2-3 days. To freeze, lay cooled pancakes flat on a baking sheet, freeze until firm, then transfer to a freezer-safe bag for up to 1-2 months. Reheat gently in a toaster oven, dry skillet over low heat, or microwave.