Cream Cheese Pancakes With Fresh Berries
Are you looking for a grain-free, gluten-free pancake recipe? You’ll love these keto cream cheese pancakes. They are perfect for breakfast or any time you need a quick meal. One of my daughters shared this recipe with me and I was surprised at how good it is.
Cream Cheese Pancakes With Fresh Berries
Ingredients:
8 oz. cream cheese, softened and cut into cubes
6 large eggs
½ teaspoon Watkins ground cinnamon
1 teaspoon Watkins vanilla extract
3 tablespoons extra virgin olive oil, divided
1 cup fresh blueberries
1 cup fresh strawberries, sliced
2 tablespoons Watkins vanilla powdered if desired
Real maple syrup, to serve
Directions:
- Add cream cheese, eggs, cinnamon, and vanilla extract to a high-powered blender. Cover and blend on high until completely smooth.
- Heat a cast-iron griddle or large skillet over medium heat. Once hot, add ½ tablespoon olive oil to the griddle and spread around with a rubber spatula.
- Pour 3 small pancakes onto the griddle (approximately 2-3 tablespoons each), leaving enough space in between so they don’t run together. Cook until the edges just begin to turn brown and the pancakes are set approximately 3-4 minutes.
- Carefully flip each pancake and continue cooking for another 1-2 minutes or just until golden brown on the bottom. Transfer cooked pancakes to a platter and keep warm. Repeat this process with the remaining olive oil until all batter is cooked.
- To serve, divide the pancakes among individual serving plates and top with fresh berries. If you aren’t following a strict keto diet a sprinkle of vanilla powder and some real maple syrup. Enjoy!
Tip: The batter for this recipe is relatively thin, so you may find smaller pancakes easier to flip.
Prep time: 10 minutes
Cook time: 15-20 minutes
Serves: 2-4
I use and recommended Watkins spices, extracts, and pantry essentials. Full disclosure, I’m also an Independent Watkins consultant and will earn a commission if you purchase through my link. Thanks, it’s much appreciated if you do!
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Ingredients
- 8 oz. cream cheese, softened and cut into cubes
- 6 large eggs
- ½ teaspoon ground cinnamon
- 1 teaspoon real vanilla extract
- 3 tablespoons extra virgin olive oil, divided
- 1 cup fresh blueberries
- 1 cup fresh strawberries, sliced
- 2 tablespoons Watkins vanilla powdered if desired
- Real maple syrup, to serve
Directions
- Add cream cheese, eggs, cinnamon, and vanilla extract to a high-powered blender. Cover and blend on high until completely smooth.
- Heat a cast-iron griddle or large skillet over medium heat. Once hot, add ½ tablespoon olive oil to the griddle and spread around with a rubber spatula.
- Pour 3 small pancakes onto the griddle (approximately 2-3 tablespoons each), leaving enough space in between so they don’t run together. Cook until the edges just begin to turn brown and the pancakes are set approximately 3-4 minutes.
- Carefully flip each pancake and continue cooking for another 1-2 minutes or just until golden brown on the bottom. Transfer cooked pancakes to a platter and keep warm. Repeat this process with the remaining olive oil until all batter is cooked.
- To serve, divide the pancakes among individual serving plates and top with fresh berries. If you aren't following a strict keto diet a sprinkle of vanilla powder and some real maple syrup. Enjoy!
About the Author
Melody Thacker
Melody is passionate about helping and empowering people. She blogs about natural living, real food, homemaking, direct sales, and life. People are the most important things, especially family. Last but not least, she loves being an Independent Watkins Consultant.
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