Low carb pancakes
20 min
Cream cheese, eggs and coconut flour are blended to make this low-carb, gluten free breakfast option that's a cross between pancakes and crepes.
Larissa McDowell
4 people made this
Ingredients
Serves: 3
- 5 large eggs
- 225g cream cheese
- 1 tablespoon maple syrup or alternative sweetener
- 2 teaspoons coconut flour
- 1 teaspoon ground cinnamon
- cooking spray
Method
Prep:10min ›
Cook:10min ›
Ready in:20min
- Preheat an electric griddle pan or non stick frying pan over medium heat.
- Blend eggs and cream cheese in a blender until smooth. Add maple syrup, coconut flour and cinnamon; blend until pancake batter is smooth.
- Lightly grease the preheated griddle or pan. Pour batter onto the griddle to form small pancakes. Cook until edges set and do not tear when lifted with a spatula, 5 to 7 minutes. Flip pancakes gently with a rubber spatulas. Cook until second side is set, about 5 minutes. Repeat with remaining batter, greasing the griddle between batches.
