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Almond Cream Cheese Keto Pancakes

Published . Last modified By 241 Comments

Light and fluffy low carb pancakes that are gluten free and so easy to make. These almond cream cheese Keto pancakes are a healthy sugar free breakfast choice.

Stack of almond cream cheese pancakes strewn with raspberries with a bowl of yoghurt in the background

We all love pancakes in this house, and these gluten free wonders are my all-time favourite low carb version.

There are many delicious variations of cream cheese pancakes out there. Some keto recipes contain only eggs and cream cheese, which works well, but tastes a little on the eggy side. Other low carb recipes add in either coconut or almond flour or a bit of both – these two low arb flours always work well together. I’ve probably tried ALL low carb pancake versions known to man, and I can honestly say….

This is the most delicious almond flour keto pancake recipe you’ll ever make!

A plate with a stack of almond cream cheese pancakes and a bowl of yoghurt

WHY almond flour?

Fine almond flour is a great alternative to wheat flour. By using almond flour you are ensuring your pancakes are seriously nutrient dense, and still have the texture of “real” pancakes. But unlike wheat pancakes, this low carb pancakes recipe will provide you with a steady supply of energy that won’t send you blood sugar sky-high and will keep you satiated until lunch.

NOTE – Almond flour is not the same as ground almonds or almond meal. It is a much more finely ground flour made from blanched almonds, which gives a texture that resembles wheat flour. The almonds in almond meal are almost always ground with their skins still on.

The almond flour I used, by Sukrin, has also been cold-pressed, so 80% of the fat is removed. It makes the pancakes light and fluffy, just like we enjoyed them in the good old days before we realised that wheat is really not a healthy thing to eat. Even so, regular almond flour that is not de-fatted will also work well.

These keto pancakes are so moreish they will make you as happy as a hug from a lovely friend 😉 Even better, they’re super quick to put together. You can almost do it while you’re waiting for the kettle to boil.

A stack of almond cream cheese pancakes with raspberries on a plate

Expert top tips

I recommend to keep the pancakes on the small side to avoid them falling apart. Why? Almond flour pancakes are more fragile than regular pancakes because of the lack of gluten. 10-12 cam diameter is best.

Medium heat works best. If you heat the pan too much low carb pancakes will burn. You can use butter to fry, alternatively coconut or avocado oil will work too. Wait until the centre of the pancake begins to bubble, then flip them.

Also, it’s worth-while to invest in a quality non-stick pan when you’re cooking low carb, so your pancakes are easy to flip and don’t stick. I have had this frying pan for a couple of years now, and it’s still like new. Read all about my top low carb kitchen essentials here.

Topping variations for your almond cream cheese pancakes

  1. eat with yoghurt/sour cream and berries
  2. drizzle with my 2 ingredient sugar free caramel sauce
  3. add a dollop of sugar free blueberry jam or this no-cook raspberry jam 
  4. top them with bacon! (sweet and salty – yes please!)
  5. make them savoury by omitting the sweetener and adding chives/chopped spinach/cheese

 

A stack of almond cream cheese pancakes topped with berries

Can you freeze them?

Absolutely! To avoid the pancakes sticking together, stack them by placing pieces of parchment paper between each pancake. You can defrost them on the kitchen counter, in the microwave or even stick them in your toaster. See? This is where their smaller size really comes in handy 🙂

Need some more low carb breakfast inspiration? 

Check out my grab and go low carb muffins, these super-quick low carb English muffins (you make them in the microwave!) or, if you’re after more low carb pancakes, my extremely satisfying coconut flour pancakes. They are fluffy and thick and are another family favourite.

Don’t miss the video showing how to make this recipe! Watch it below the recipe card on mobile and at the top of the post on desktop.

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4.76 from 61 votes
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Almond Cream Cheese Pancakes

Light and fluffy low carb pancakes that are low carb, gluten free and so easy to make: These Almond Cream Cheese Pancakes are a healthy sugar free breakfast choice.

Course Breakfast
Cuisine British
Keyword almond flour pancakes, cream cheese pancakes, keto pancakes, low carb pancakes
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings 4 portions (2 pancakes each)
Calories 234 kcal
Author Sugar Free Londoner

Ingredients

Instructions

  1. Mix all ingredients in a blender.

  2. Fry pancakes in melted butter in a non-stick pan over a medium heat. Turn over once the centre begins to bubble. The pancakes should be smallish, ca 10-12 cm in diameter. About the right size to fit them in the toaster the next day should you be so lucky to have any leftovers.

Recipe Video

Recipe Notes

  • I have not added the butter to the nutritional info - how much butter you need will depend on the type of pan you use. 
  • You can add 1 tsp of baking powder if you want your pancakes super-fluffy
  • Nutrition is calculated per portion of 2 pancakes each

 

Nutrition Facts
Almond Cream Cheese Pancakes
Amount Per Serving
Calories 234 Calories from Fat 179
% Daily Value*
Total Fat 19.9g 31%
Saturated Fat 2.1g 11%
Polyunsaturated Fat 1g
Monounsaturated Fat 1.8g
Cholesterol 186mg 62%
Sodium 71mg 3%
Potassium 69mg 2%
Total Carbohydrates 3.9g 1%
Dietary Fiber 1.5g 6%
Sugars 0.7g
Protein 11.2g 22%
* Percent Daily Values are based on a 2000 calorie diet.

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Light and fluffy Keto pancakes! These almond cream cheese pancakes are naturally gluten free and low carb. Try this easy low carb pancake recipe - a healthy and delicious sugar free breakfast choice. #pancakes #lowcarb #glutenfree #sugarfree #keto

Comments

  1. These pancakes tasted really nice. I found the batter mix a bit watery and although I added baking powder they were a bit thin, more like a crepe. But still nice. What could I add or leave out to make it a bit thicker?

    Reply

    • If you prefer your pancakes thicker, you could try adding a bit more almond flour. Or you could beat the egg whites stiff and fold them in last. That way they will be fluffier without the bready-ness of additional almond flour

      Reply

    • Just made these pancakes for the first time . Served with raspberry coulis and whipped cream. A real treat on a rainy Sunday morning. Next time I will add a bit of salt and some lemon extract.
      Thank you for this great recipe.

      Reply

  2. I subtracted 1 egg (only had 3 on hand) ….and added about half tsp baking powder. Sooooo GOOD! They were just as good or better than regular pancakes! Topped them off with Walden Farms pancake syrup!
    Thank you from the bottom of my carb craving soul

    Reply

  3. These were SOOOO good! Like real pancakes! Since you mentioned they are more brittle or easier to fall apart, I added xantham gum. I found the longer the batter sat before cooking, the fluffier and tastier the pancakes got!! I may have added a bit much xantham (I double the recipe and added 1/2tsp of xantham gum) but they were still so delicious!!! I didn’t have any syrup so I added extra cinnamon and a tiny bit of stevia

    Reply

  5. Made these last night. I added 1 tbsp of cocoa powder, instead of the xtra tbsp of almond flour. Added some vanilla and a tsp of baking soda. With the addition of cocoa I’d add a bit more sweeter than the recipe calls for perhaps 2 tsp (I used Swerve) I then topped them off with all natural peanut butter. I really liked the texture of them, they made for a nice supper and were excellent in the toaster the next morning.

    Reply

  6. Amazing recipe!! But I was concerned about not eating vegetables in the morning unless they were combined with eggs, so a friend of mine suggested to add spinach in the blender and guess what? They turn out pretty great!

    Reply

  7. I tried this recipe and I think they turned out pretty goo. The only complaint I would have is they seemed a little eggy? Any ideas?

    Reply

  9. My husband is allergic to nuts, so almonds is a no go for him. I’ve been looking for pancakes for a while and haven’t really found one with good comment reviews! But this one really has excellent reviews! But, I’m wondering what will be my measurement for coconut flour to substitute the almond flour?

    Reply

    • 2 eggs, 2 oz cream cheese, cinnamon to taste, 1tsp sugar substitute. They will be a thinner pancake but worthwhile. 4 pancakes are about 3 net carbs.

      Reply

      • Add about 1 teaspoon of vanilla instead of the cinnamon for a different taste. You’re right though, they are thinner and a bit fragile. I put in about a tablespoon of almond flour and found it toughen’s them up a bit and you get a bit “fuller” feeling.

        Fry them in Ghee and put a bit of butter on each one as you plate them. Finally, use Walden Farms pancake syrup; since the syrup is ‘0’ calorie then, buy definition, it has ‘0’ carbs. a couple of pieces of microwave “fried” bacon and you’ll be in temporary heaven.

        Reply

  10. These were fantastic!! I just loved them for my Saturday morning breakfast with some strawberries. Day 6 if Keto and this recipe tried successfully gave me the motivation to keep going!
    My only question is how do you store be leftovers so you can put them in the toaster tomorrow? Thanks so much!

    Reply

  11. I don’t usually comment on these things but I’ve been looking for a low carb pancake recipe for a while I’ve tried quite a few that were not so great these came out amazing I did listen to comments and added a half a teaspoon of baking powder and some vanilla so good can’t wait to try these with my special chocolate chips thank you for this recipe I will keep it and pass it on to all my other keto friends

    Reply

  12. The taste was great. But fluffy no. I followed the recipe exactly. They were more like crepes. To rest of the batter I added backing powder and that helped. But still not fluffy.

    Reply

  15. Hi, Katrin.

    I tried these and they were pretty good, but a bit dry. Do you think adding a little oil or butter to the recipe would help? Suggestions on what would be best (maybe coconut), and how much? So happy to have found your site…and KETO pancakes, again!

    Reply

  17. Just curious if anyone has tried substituting some or all the almond flour with a protein powder baking mix like the one from Quest? I’d love to pack some more protein in these without upping th carbs. They’re a huge hit with my wife and kids.

    Reply

    • Hi Everett, I’ve never used protein powder in cooking, but I don’t see why it shouldn’t work. There are many pancake recipes out there that use protein powder. Just give it a try!

      Reply

  18. Excellent recipe! I have made coconut/ almond flour pancakes, almond flour and coconut flour pancakes, but I’m sticking with THIS recipe!

    Reply

    • No, it should be easily pourable, just like in the video. Did you measure your ingredients? What do you think could have caused them to be thick?

      Reply

    • I didn’t think it was necessary to add it. But some of my readers have decided to add some, which makes them rise more. It’s really up to you and what you like. Enjoy the pancakes!!

      Reply

  24. Wow, this was great! So easy to make; I topped mine with some whipped cream for 1 more than of carb. I’m going to share these with my dad, who is diabetic. Thank you so much!

    Reply

    • Hi Cindy, I’m so glad you like the recipe! I love especially that I can pop them in the toaster the next day – because they’re just the right size.

      Reply

    • Great tip on the whip cream! I also added lemon juice and a few huckleberries to the batter. It’s hard to believe I’m not cheating! 😉

      Reply

  27. These are truly wonderful. Surprised you didn’t add in a bit of baking powder, reason? Also Katrin, reading your posts I don’t detect even the hint of an english accent. Thank you again for this recipe.

    Reply

    • You are welcome! Some people like to add a bit of baking powder to make the pancakes even fluffier. I didn’t think this was necessary, but it would definitely work. As for the accent, check out my Facebook page, I’ll be doing videos over there soon 🙂

      Reply

  28. I haven’t tried these yet, but 4 eggs seems like a lot. Has anyone tried to reduce the amount of eggs with a good outcome? I made another recipe with 3 eggs and it was very eggy feeling in texture and taste.

    Reply

    • If your eggs are really large, 3 would probably work as well. These pancakes have been made by many people now, and I haven’t had complaints that they’re too eggy 🙂

      Reply

  29. You can add a tsp of vanilla and a tsp of baking powder and then these get really fluffy and look and feel exactly like regular pancakes

    Reply

  30. My family loves these above all other low carb I have tried. I don’t lose much eating almond flour, but I can handle it occasionally. We add vanilla to it.

    Reply

    • That’s so great to hear. I’m glad this recipe gets the family approval. I’m always happy when I try something out that’s low carb and is liked by everyone. Not easy to please all!

      Reply

    • Up to you! I like them with a dollop of sour cream and berries. Sugar free syrup is also an option – I’ve tried the one by Sukrin and think it’s nice. There’s also the brown sugar erythritol, which could work with a squeeze of lemon? try it with some jam – I have a delicious blueberry jam and this raspberry jam on my website

      Reply

  33. Good day. I tried this recipe and they are great! I used the almond flour with table spoon of coconut flour and a pinch of baking soda. ❤️ them.

    Reply

  34. Hi,

    Can you clarify the nutritional information? Are those for each pancake? If possible can you clarify it on the recipe’s nutritional information.

    By the way, they were delicious.

    Thank you!

    Reply

    • Avocado oil is great for frying. Butter can be a bit tricky – you can’t let it get too hot. If you can keep to a medium heat though it tastes amazing 🙂

      Reply

  37. The pancakes are perfect for diabetics like myself. To your already fabulous recipe, I added 1/2 tsp. vanilla extract, 1/4 tsp. baking powder and 2 tbs. heavy whipping cream. Yum & Yum are my final words.

    Reply

  38. I’m obsessed with these pancakes! I’ve eaten them every morning this week! My husband approves too which means these are bomb pancakes!

    Reply

    • You could, the ratio often quoted is to use 1/3 the amount of coconut flour as it’s more absorbent. I don’t know how they would turn out. You could check out my recipe for low carb waffles (they can be made as pancakes too) as a guideline and replace the cream with cream cheese… basically, “marry” the 2 recipes so the dry/wet ratio works. Hope this helps!

      Reply

  43. My husband and I had these for breakfast just this morning! He has a gluten intolerance and I am starting to avoid it because my sister whom I share a lot of health problems with has Celiac’s.. These. Are. Amazing. I like them even more than regular pancakes!

    Reply

  44. These pancakes were absolutely delicious. I prepared the recipe as written, but increased each ingredient by .5. I also added a tiny bit of vanilla. ( 3/4 c. +2 T. almond flour, 3/4 c. cream cheese, and 6 eggs. Left cinnamon at 1/2 tsp, and added 1/8 tsp vanilla.) This made 12 pancakes, ~4″ in diameter. They were a bit less crepe-y than other low carb recipes I’ve tried, a desirable outcome for us. They cooked more quickly than expected, so cooking several batches and covering them to hold their heat worked well. We served them with sauteed Granny Smith apple slices. This has become my go-to recipe when the craving for a treat to start the day becomes too strong to resist. ( Increasing the proportions means 5 leftover pancakes in the fridge, ready to go in the toaster oven when the urge strikes again.) Thanks for a great recipe.

    Reply

    • THank you for your comment and nice twist adding the vanilla. I always love doubling up recipes to have food on tap for the next day, too. These pancakes are quite small, so it’s definitely an added benefit to be able to fit them into the toaster

      Reply

  45. I only have cconut flour or almond meal.
    Thinking about trying these babies tomorrow for breakfast.
    Probably will use the coconut flour for texture.
    Struggling to lose weight on Keto.
    Think I am probably eating too much fat.
    Fallen heavily in love with butter coffee.

    Reply

    • I adore butter coffee (had one this morning)!!!! If you want to use coconut flour, definitely use less of it, probably decrease the amount to 1/3. Wishing you good luck on your Keto journey. It really should not be the fault on the fat, it’s a great way to keep hunger at bay.

      Reply

  46. These are my favorite! I like the almond flour better than the coconut flour pancakes. I now add 1/2 teaspoon of xanthan gum so not so runny and they are perfect. My husband a regular pancake man even said they were good. That in itself is amazing! Lol

    Reply

  47. These pancakes are delish and very keto friendly. What does one serving actually me? In terms on grams. How many servings does one batch make?

    Reply

  48. These pancakes were suprsingly amazing! Perfect for Keto dieting. I added 1 Tsp. vanilla extract and used pumpkin pie spice instead of cinnamon. I also let the batter rest about 15 minutes. Will definitely make again thanks for sharing!!

    Reply

  49. These pancakes came out great! Love that they are pretty much zero net carb while still very satisfying. Texture is awesome too!

    I didn’t add any sweetener and will definitely be making these again.

    Reply

  51. Loved these! I made them for myself and my eight year old and he loved them too. He said they were the best pancakes he ever had. Thank you for the recipe!

    Reply

    • Thank you so much for your comment and glad you enjoyed the recipe. I’m very, very honoured to get the thumbs-up by an eight year old. I know how hard they are to please!!

      Reply

  52. I tried this today by cutting recipe in half. I used the the extra fine almond flour and added a pinch of xanthan gum and xylitol. Also added blueberries. They came out flat and not fluffy. And gritty.
    I’m thinking I’ll add baking powder next time, and maybe increase the xanthan gum. And also whipped heavy cream in the batter.

    Reply

    • Did you use the cream cheese? I also think that it could have been the xanthan gum that made your version less fluffy. I find the tiniest pinch xanthan gum has so much binding power. Not sure whether using more would solve the problem.

      Reply

  53. I didn’t pay attention and used coconut flour instead of almond and they turned out delicious. The batter was very thick though. I put small amounts in the pan and patted them down a bit before it got started cooking. It made eight delicious pancakes. A bit denser than traditional but after topping them with butter and syrup I was in pancake heaven. Thanks for posting this.

    Reply

    • Great news! Glad you enjoyed your pancakes 🙂 The batter would be quite thick if you used the same amount coconut flour. Next time, you could experiment and try using less – they will probably be much fluffier and lighter.

      Reply

  54. I have a suggestion of how to make these yummy pancakes really outstanding. I put the eggs in the blender first. Then I blend them on low for about 20 seconds. The eggs get very light and fluffy. Then I add the rest of the ingredients and mix them in. The pancakes come out very fluffy and even have the little air bubbles that you get with regular pancakes

    Reply

  56. Omgoodness, just made these for breakfast and loved them. I was going to make a half batch, but went with full and glad I did. I made up the whole batch and will freeze because I see these in my breakfast AND lunch future.
    I’ve always preferred waffles over pancakes, but this recipe is so yummy and easy, I could be cinverted. I
    Thank you for sharing this!

    Reply

  58. These are delicious! I’m on keto and I’m really tired of eating eggs everyday and these really hit the spot I’m stuffed! Thank you so much

    Reply

  59. Oh my, this tickled my tongue better than anything that crossed it in three weeks! I did add a tad of vanilla. I actually was worried that these are really not low carb and you fooled us, they are that good! I gave my husband a bite, he was amazed! They really are lovely! Thank you, because if I eat anymore meat, I will cluck, moo and baaaaah! (Guess I will have them for breakfast tomorrow! Thanks again!

    Reply

    • Haha, you made me laugh so much!!! I’ve actually got a bit of meat fatigue as well at the mo, might be because the weather’s so nice here at the mo that I just want to eat salad :). Glad you are enjoying the pancakes! They are rather addictive!

      Reply

  62. Made these, very good! I’ve been enjoying them rolled up with erythritol sweetened mascarpone. Wondering what other people put on them. Also and my main question, do you know how much a serving weighs?

    Reply

    • What a great idea to have them with mascarpone. Sounds delish! I did not weigh them when I made them, so cannot tell you right now. Next time I’ll pop one on a scale.

      Reply

    • I your nutrional field for sugar content it states 1.4grams . I thought Erythitol was 0 grams of sugars ?
      So is the sugar coming from some other source?
      Thanks
      Liz

      Reply

      • I use an online calculator for the recipe. My guess is that the (naturally occurring) sugars are from the lactose in the cream cheese and also a tiny bit from the almond flour – 100g of almond flour contain 2 g sugar.

        Reply

  63. Hi, you’ve listed 1/2 cup for the cream cheese AND the almond flour, but in grams you’ve listed double the amount of cream cheese. So which measurement is correct? I’d be interested which measurement all the people who have had success with this recipe have used too! lol I’m dying to try this but don’t wanna get it wrong. I’m British and work in gms. Thanks.

    Reply

    • Hello Karen, they are both correct. It’s because the cream cheese is much heavier in mass than the almond flour. Good luck with your pancakes!

      Reply

  64. I just made these for the first time and they came out perfect! Light and fluffy, better than regular pancakes. I look forward to making them again, maybe with some blueberries. Yum! Thank you so much for the recipe.

    Reply

  66. I just made these, but they aren’t as fluffy as the photo, they are really flat. Any ideas? Maybe I over blended? Otherwise really easy and taste great 🙂 Will defs make again!

    Reply

    • Did you use almond flour or almond meal/ground almonds? Almond flour has a much finer consistency, which would make the waffles fluffier. I am not sure if over-blending would have a negative impact. If you want to make sure your waffles are really, really fluffy, you could separate the eggs and whisk the egg whites, then fold the egg whites in at the end. I did not do this, but it would definitely fluff them up considerably!.

      Reply

    • Just beat the eggs by themselves in the blender on low for about 20 seconds before you add the other ingredients. It will make them super fluffy

      Reply

  68. I just made these pancakes and they were delicious! Do you think this recipe would also work with low fat cream cheese or does it need the full fat?

    Reply

    • I have not tried that because I generally use everything full fat (tastes better and less additives). I guess low fat cream cheese contains more water? Not sure if this would affect the recipe. Try it out and let us know! 🙂

      Reply

  69. The batter is very thin and the pancakes came out very flat. I followed your recipe so why is the batter so thin and runny?

    Reply

    • Hello, did you use almond flour as opposed to ground almonds? It’s much finer and therefore more absorbent. This could be the reason why your batter was runny.

      Reply

    • My batter came out very thin as well (they almost like crepes). Very tasty, though – I may try adding baking powder next time!

      Reply

  72. I just want to thank you for this recipe. I have literally made these pancakes every morning for the past week! I’m obsessed, lol! So delicious and satisfying. I don’t miss my old unhealthy pancakes anymore. 🙂

    Reply

  73. I made this recipe for breakfast today. I did not include the optional erythritol. They are very easy to make in the blender and cook in the pan. The result was good. As pancakes they are more on the savory side because of the cream cheese. They are very filling. I would make them again, even for a lunch or dinner. The almond flour makes them dry enough that they need some kind of moist accompaniment, so I’m still thinking about what I might use. Thanks for the recipe!

    Reply

    • Hello Mark, I am glad you liked the recipe. You are right, the pancakes are filling – it’s the nuts, which are so much more nutrient dense than regular (wheat) flour. I think a jam made out of mashed raspberries would go well with them, accompanied by some creme fraiche, for example. Or how about ricotta? There also are some sugar free syrups you can buy if you like that kind of thing. And of course, if you are thinking savoury, there is another whole world of possibilities, from spinach to mushrooms to cheese or bacon. Now you’ve made me hungry again!! 🙂

      Reply

  76. ImVe got all my ingredients out and ready to …but I’m wondering if you can share the other recipe with the coconut flour in it. For us THM’s … We’re trying to cut down on the almond flour a bit. Can’t wait to eat. Thx.

    Reply

  82. Pancakes are one of my all time favorite foods! These look so good. If I wake up early enough, I may make them for the family tomorrow.

    Reply

    • That sounds like a great plan. They do re-heat well in the toaster as well, so if your weekday mornings are as busy as in my house, you can make them the night before too

      Reply

  83. Your pancakes look amazing, can’t believe they are gluten free. I haven’t been very successful with gf recipes but I need to give this a try. Perfect, healthy breakfast recipe.

    Reply

  86. Katrin, those are the prettiest pancakes EVER!!! I haven’t used almond flour yet but I’ve always wondered about how it would taste in pancakes. Can’t wait to try your recipe. On another note, what lens did you use for these shots?

    Reply

    • Thanks April! Really hope you’ll give them a go. I use a Canon with an EFS 18-55 mm lens. Hope that makes sense? I always use the same one. I’m a creature of habit 🙂

      Reply

  89. These pancakes go perfectly with pajamas and Netflix! Seriously, they look perfect, and I’m intrigued to try almond flour as the sole flour in a pancake. Thanks for the explanation of the different types and what to look out for, too. Happy 2017!

    Reply

  94. Haha I’ve pretty much binged on Netflix this whole festive season too. These pancakes look absolutely amazing, perfect for a lazy weekend brunch!

    Reply

      • I must try them then. I have tried pancakes from a commercial pancake mix that uses almond flour and we don’t like them because they fall apart. You could never toast them!

        Reply

        • Shop-bought mixes can be quite a disappointment. Because almond flour lacks gluten, it is a bit trickier to handle than wheat flour. That’s why I made the pancakes smaller than normally would have, simply so they would be easier to flip in the pan. I discovered afterwards that the added benefit was that they were the perfect size to fit the toaster!

          Reply

      • These are the best wheat free pancakes I have to date. Thanks for the recipe! Pancakes for the picky family❤️ I have tried many different ones with no luck but these are so yummy. They taste close to normal pancakes.

        Reply

      • Hello..
        I hope you can help me.. My nutritionist plan for me is
        Gf, df, sf. I can’t have and nuts, grains, seeds. No fruits
        That’s why I really need help.. Looking for pancake recipe.
        I can’t have dairy..I see a lot with cream cheese in it.
        Help

        Reply

          • Could we substitute the cream cheese with a vegan cream cheese and get the same results?

          • Hi Patricia, I’ve never tried cooking with vegan cheese so I’m not sure how it behaves. If it does not curdle when heated up you should be absolutely fine! Do write me a comment if you try and let me know the result – I’d love to know!

      • Hello! I’m soooo excited to give this pancakes a try but I’m wondering if I can use egg whites only? Not a fan of egg yolks. Thank you for posting the recipe.

        Reply

      • Katrin I just made the recipe with egg whites only!!!! And they came out wonderfull and delicious. Tip: I had to add an extra tbsp of almond flour due to batter been to liquid. Thanks again

        Reply

          • I had to use a food processor since I don’t have a blender. I also wondered about beating the whites separately – My batch came out a little egg-y. Any suggestions?

          • Beating the egg whites would make them even fluffier – I have done that for my almond butter waffles, which I love too. If you are doing that, you could also decrease the amount of egg yolks you use at the same time. I like the taste of the pancakes as is, but if they’re eggy for you, using a couple of egg yolks less should take care fo the problem!

    • My blender decided to die after I added all the ingredients to it so I had to whisk the batter. I do believe that made a slight texture difference, I also had to stir the mix before each pour.
      I used Hazlenut flower, added some salt and I let the batter sit to thicken up a bit to and they are better a few seconds under cooked than over cooked. Spread some sugar free jelly on them and yum! I was very pleased simply by the fact that knew I was doing something good for myself.

      Reply

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Please be aware that I am not a certified nutritionist or dietician. I am just sharing my own food journey and experiences on this website. The information that I use to help guide my lifestyle decisions stems from internet research, books I read, documentaries and other news sources. Every person’s dietary needs and restrictions are unique, so make sure to check with a medical professional before making changes to your diet or exercise plan. Any information on this blog is not intended to diagnose, treat, cure, or prevent any disease. The nutritional information I provide for my recipes is calculated on a website called https://www.sparkpeople.com and should be viewed as a general courtesy. I try to be as precise as possible but you should not depend on its accuracy and make your own calculations where necessary.