My new favourite pancake recipe!

These are sooooooooo easy to make and sooooooooooooo yummy!

 I topped mine with homemade sugar free nutella.

 Here is the original recipe,

 http://www.ibreatheimhungry.com/2012/01/cream-cheese-pancake s.html

 For four 6-inch pancakes

Ingredients:

2 oz cream cheese

2 eggs

1 packet stevia sweetener

1/2 teaspoon cinnamon (optional)

 

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'****ching 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!

 

Approximate nutrition info per batch: 344 calories, 29g fat, 2.5g net carbs, 17g protein

 

I tweaked the recipe as follows:

 

Ingredients:

 

2 oz cream cheese - Philadelphia Neufchatel 1/3 less fat Cream Cheese

2 eggs - 1 large egg and 1 egg white equivalent = 53g

1 packet stevia sweetener - splenda to taste

1/2 teaspoon cinnamon (optional)

20g 0% Greek Yogurt

10g Syntrax Vanilla Bean Torte Protein Powder

1/4 tsp vanilla extract

1/4 tsp lemon juice

 

Approximate nutrition info per batch with my modifications: 292 calories, 17.5g fat, 2.56g net carbs, 26.7g protein

 

I have been wanting to try a low carb pancake so will try this in a few days!

Thanks!

~~Jennifer

p.s. havent had ANYTHING close to a pancake since surgery.

Printing this one out for our support group. Next meeting is about altering recipes to make them WLS friendly. :)

Thanks!

--gina

It helps to have the cream cheese as soft as possible...

I've been tweaking this one...it's typically too thin and runny, tried adding protein powder...may have to add 1/4 cup of bisquick just to help.

Liz

Liz, 

My batter came out runny as well, it's supposed to be.  This is more a crepe than a pancake.

For thicker pancakes, I use 2 tbsp of chestnut flour, 1  tbsp almond meal and 1 tbsp coconut flour.  40 gm of egg white, 3  tbsp  almond milk, 15g protein powder, 1  tbsp  SF syrup, baking powder, baking soda, splenda and greek yogurt.  They come out thick and fluffy.  I used to use ground oatmeal (aka oat flour) in place of the chestnut but switching to chestnut made them much lighter and fluffier.

While I adore crepes...I am cooking for both dh and I (he's also a DS'er) so if I make it, it has to suit him too...That's why I am still playing with the original recipe. Normally pancakes made with Bisquick call for 2 cups but I'm thinking with a cup of protein powder and about 1/4 cup of Bisquick, I might have what I want.

I don't have almond or coconut flour, etc in the house...and no plans on getting those any time soon....too pricey at this point in time.

Liz

Thanks so much.  I've tried a lot of pancakes different ways and haven't found one I liked.  This one looks promising!!  I have all the items and might try it later tonight.
Linda

Linda,  

I was very pleasantly suprised at how good these were.  You could even use them as a wrap if you don't put much sweetener in them.  They would be really nice rolled up with ham and cheese.

Yaseem,
I tried these and they were wonderful.  I used the Low Fat Cream cheese, splenda, egg beaters, greek yogurt, vanilla and about 1/2 scoop of cookie dough protein(I didn't have vanilla!!). 

I tried to make the first one like a crepe but I couldn't get it to flip without tearing apart so I did the rest like pancakes and put a little I can't Believe Its Not Butter and some Lite Syrup on them - YUM!!

Thanks for sharing.

Linda

Sounds wonderful.