Ingredients
Scale
- 2 oz cream cheese
- 2 eggs
- 1/4 cup almond flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- In a bowl, blend cream cheese and eggs until smooth.
- Add almond flour, baking powder, vanilla extract, and salt. Mix until well combined.
- Heat a non-stick skillet over medium heat.
- Pour batter onto the skillet, forming pancakes. Cook until bubbles form, then flip and cook until golden brown.
- Serve warm with toppings of your choice.
Notes
- Can be served with sugar-free syrup or fresh berries.
- Store leftover pancakes in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 2 pancakes
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 180mg