Cream Cheese Pancakes
Whenever I resort to low carb diets to lose weight, the toughest meal for me is always breakfast. There are only so many eggs you can eat before you are looking for something different. These cream cheese pancakes are a welcome treat in that case.
Whenever I resort to low carb diets to lose weight, the toughest meal for me is always breakfast. There are only so many eggs you can eat before you are looking for something different. These cream cheese pancakes are a welcome treat in that case.
- Carbohydrate 1.258230295085 g
- Cholesterol 108.652237705 mg
- Fat 7.04426835472 g
- Fiber 0.172574995040894 g
- Protein 3.621130859915 g
- Saturated Fat 3.417496248226 g
- Serving Size 1 1 Serving (37g)
- Sodium 76.3334845755 mg
- Sugar 1.08565530004411 g
- Trans Fat 1.0619158374105 g
- Calories 81 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.
Thin batter made from eggs and cream cheese requires precise visual cues rather than internal temperature readings to signal doneness. Raw egg proteins and high-moisture dairy demand careful thermal control to achieve structure without burning the exterior sugars. Letting the blended mixture rest for exactly two minutes allows incorporated air bubbles to dissipate, which prevents large holes from forming in the finished pancake when it hits the hot surface. Pouring one-quarter of the batter at a time into a properly greased skillet ensures uniform thickness across each portion.
Chemical interactions between the fat in the cream cheese and the albumin in the eggs dictate the cooking speed. Heat coagulates the egg proteins while rendering the milk fat, binding the ingredients together into a cohesive matrix despite the absence of flour or traditional starches. Watch the edges closely; when the perimeter turns opaque and matte rather than glossy, the bottom surface has achieved a golden hue and possesses enough structural integrity to support a spatula. Flipping precisely at the two-minute mark exposes the second side to high heat for only sixty seconds, sealing the interior moisture.
Fresh berries served alongside provide a bright, acidic contrast to the rich dairy base, cutting through the dense mouthfeel of concentrated fats. Substitute granulated erythritol or monk fruit at a one-to-one ratio if the stevia packet is unavailable, though any sweetener choice will caramelize differently depending on its chemical composition.
