Pancakes with Cream Cheese and Almond Flour

5 from 1 vote

Pancakes with Cream Cheese and Almond Flour

How to get fluffy pancakes with cream cheese and almond flour every time. The secret is cream cheese, which sounds weird until you taste what it does when whipped with eggs and almond flour. It creates structure, adds richness, and somehow mimics the tender chew of real buttermilk pancakes without any of the carb load.

Prep Time10

Cook Time4

Total Time14

Course: Breakfast

Cuisine: American

Keyword: 30 minute recipe, Breakfast Recipe, brunch recipe, easy recipe

Servings: pancakes

Calories: 142kcal

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Equipment

cast iron skillet

Food processor

Ingredients

½ Cup plus 1 Tablespoon Almond Flour
½ Cup Cream Cheese Full Fat
4 Large Eggs
1 Teaspoon Granulated Sugar
½ Teaspoon Cinnamon
1 Tablespoon Butter for frying

Instructions

Blend the eggs and cream cheese until fluffy. Then add the almond flower, granulated sugar, and cinnamon. Blend until a smooth pancake batter forms.
½ Cup plus 1 Tablespoon Almond Flour, ½ Cup Cream Cheese, 4 Large Eggs, 1 Teaspoon Granulated Sugar, ½ Teaspoon Cinnamon
Fry pancakes in melted butter in a pan over a medium heat for 1-3 minutes.
1 Tablespoon Butter
Flip the pancakes over with a wide spatula once the center begins to bubble and the edges are set. Cook until the bottom side has also set fully, approximately 1-2 minutes.
Add all ingredients to a blender. Start with the cream cheese broken into chunks, then add the almond flour, eggs, sweetener, and cinnamon. Order doesn't matter much here, but putting the cream cheese in first helps it blend faster.
Blend on high for 30 seconds. You want the batter completely smooth with no visible cream cheese streaks. It should look pale yellow and slightly frothy. If you see any lumps, blend for another 10 seconds.
Let the batter rest for 2 minutes. This isn't a long rest like traditional pancakes, but it gives the almond flour time to hydrate slightly and thickens the batter just enough to hold its shape on the griddle.
Heat a nonstick skillet or griddle over medium heat add a small pat of butter or a drizzle of oil.
Pour 1/4 cup of batter per pancake. These won't spread much, so the size you pour is roughly the size you'll get. Leave space between each one because flipping requires room to maneuver.
Cook until bubbles form on the surface and the edges look set. This takes about 2 to 3 minutes. The bubbles won't pop the same way they do with wheat flour pancakes, but you'll see them appear and the edges will turn matte instead of shiny.
Flip carefully and cook for another 1 to 2 minutes. The second side cooks faster. You're looking for golden brown color and a firm center that doesn't jiggle when you press it lightly with the spatula.
Transfer to a plate and repeat with the remaining batter. You'll get about 6 pancakes depending on how large you make them. Add a little more butter to the pan between batches to prevent sticking.

Notes

These pancakes hold heat well, so if you're making a big batch, keep finished ones in a warm oven while you finish cooking.

Nutrition