Gluten free cream cheese pancakes

    25 min

    If you need to make gluten free pancakes or crepes and don't want to have to go and buy alternative flours - try this recipe using cream cheese and eggs. It works great!

    4 people made this

    Serves: 2 

    • 85g cream cheese
    • 2 eggs, beaten
    • 1 teaspoon ground cinnamon
    • 1 tablespoon natural sweetener, such as agave or maple syrup
    • 1 teaspoon butter

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. In a bowl, mash the cream cheese with beaten eggs, adding about 1 teaspoon of egg at a time at first, until the mixture is smooth and free of lumps. Beat in the cinnamon and natural syrup.
    2. Melt the butter in a non-stick pan over medium heat. When the butter has stopped foaming, reduce heat to medium-low, and pour in several tablespoons of the batter. Swirl to coat the bottom of the pan. Allow to cook until set, about 4 minutes on the first side; flip the crepe with a spatula and cook the other side until the crepe shows small browned spots, 1 to 2 more minutes.

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    Reviews in English (116)


    AWESOME! I don't usually go back and review but I had to for this recipe. I made the recipe for 1 serving so just halfed the ingredients, but I used fat free cream cheese, egg substitute, and added some splenda. I got 3 great size pancakes out of it, and I added mini chocolate chips to one, banana to another, and blueberries to the 3rd. YUMMY. All for 125 calories!! Thanks so much for the recipe idea. I can't wait to make it again!!  -  19 Jun 2011  (Review from Allrecipes US | Canada)


    This was a welcome relief from having eggs and bacon for breakfast on my low carb diet. I inadvertently poured all the egg into the cream cheese but using a whisk took care of the lumps. I do agree with another reviewer though and really like the lumps in the mixture (nothing like having a nice bite of cream cheese in this lovely recipe). I held the butter (used Pam in the frying pan). Then used the butter for topping and some Splenda instead of a sugar-free syrup since I didn't have any in the house. Tasted like french toast with the Splenda added. Great alternative to bacon and eggs, thank you! ********Edited to add that I made this again but made one large crepe, covered the pan so it would cook through on med heat. When done, I added 1/2 cup of fresh crushed blueberries mixed with some Splenda and rolled it into a crepe and topped it with sugar free cool whip. A great low carb Blueberry Crepe dessert! Any low carb fresh berry would work for filing, strawberries, blackberries, etc. What a wonderful treat to have. ..................Also last night I was looking to make something a tad different and used 2 tablespoons of sugar free Orange Marmalade (sweetened with Splenda). When the crepe was halfway through cooking, I dropped the marmalade on top. As it heats, it does spread some. Rolled it up, dotted with the butter and topped with sugar free Cool Whip, a nice change of pace with a nice light taste.  -  14 Aug 2011  (Review from Allrecipes US | Canada)


    Wow, just got done eating them and they tasted wonderful! I didn't have time to wait for the cream cheese to soften which did give me some lumps but I kind of like seeing the lumps of cream cheese in my pancake crepe. I used an electric hand mixer to mix all ingredients and it worked great! With low carbing I get sick of eggs and typical egg breakfast dishes so I was really excited to try this and I was not disappointed. Thank you! Note: I have now discovered that putting the ingredients in a small blender to blend works great and takes care of any problems with lumps. It mixes it up into a smooth batter.  -  31 Jul 2011  (Review from Allrecipes US | Canada)