Cream Cheese Pancakes
After months of overindulgence, the thought of January typically fills me with both guilt and a waistband that's screaming for mercy. Since many turn to a low-carb lifestyle to control cravings and shed those extra pounds, this week is devoted to some of my favorite low-carb recipes.
After months of overindulgence, the thought of January typically fills me with both guilt and a waistband that's screaming for mercy. Since many turn to a low-carb lifestyle to control cravings and shed those extra pounds, this week is devoted to some of my favorite low-carb recipes.
- Carbohydrate 10.71693972136 g
- Cholesterol 778.22580328 mg
- Fat 90.08807367552 g
- Fiber 0.345149990081787 g
- Protein 29.19994875864 g
- Saturated Fat 47.629512471616 g
- Serving Size 1 1 Serving (352g)
- Sodium 903.080753208 mg
- Sugar 10.3717897312782 g
- Trans Fat 13.180127898568 g
- Calories 956 calories
Step-by-step
- Put all ingredients in a blender or magic bullet.
- Blend until smooth.
- Let rest for 2 minutes so the bubbles can settle.
- Pour 1/4 of the batter into a hot pan greased with butter or pam spray.
- Cook for 2 minutes until golden, flip and cook 1 minute on the other side.
- Repeat with the rest of the batter.
- Serve with sugar free syrup (or any syrup of your choice) and fresh berries.
- A surprisingly satisfying substitute for the real thing.
- Tastes like skinny fried cheesecakes!
- Even if you aren't watching your carbs these are a delicious departure from the traditional doughy stack of pancakes.
- And you won't have the sleepy feeling that usually comes afterwards!
Traditional wheat flour pancakes rely on a gluten matrix to trap carbon dioxide from chemical leaveners, yielding a spongy, cohesive crumb. Cream cheese variants discard grain entirely, substituting dairy proteins and whole eggs to build structure. Eggs provide emulsifiers like lecithin alongside albumin proteins that coagulate between 140 and 158 degrees Fahrenheit, establishing the primary solid network when heated. Cream cheese contributes high fat content and moisture, limiting excessive protein tightening so the resulting rounds remain tender rather than rubbery. Blending these components thoroughly incorporates air, but resting the liquid batter for 120 seconds allows surface foam to dissipate, preventing large irregular voids during cooking. Because this batter lacks starch absorption capacity, pairing requires careful consideration. Acidic elements cut through the dense dairy richness effectively. A side of fresh raspberries provides citric and malic acids, stimulating palate receptors and balancing the heavy saturated fat profile. Alternatively, toasted pecans add contrasting crunch and dietary fiber that ground the high-protein plate. Pouring portions onto a skillet preheated to 375 degrees Fahrenheit ensures immediate bottom crust setting without burning the delicate dairy solids. Flip the rounds precisely when the edges turn matte and tiny bubbles puncture the surface, usually requiring 120 seconds of initial heat followed by 60 seconds on the reverse.
