I am easy to please. All I want is a soft and light pancake, is that too much to ask? Being a morning person, I always look forward to breakfast. Not only that, I love sweet breakfast like you wouldn’t believe. Some people find it weird to have cake or sweets for breakfast, I don’t. I love them like crazy. In fact, I think I have an obsession or maybe a sweets addiction already. While most people need to coffee kickoff their morning, I need sweets to keep me moving and moving and moving all day.
I had made quite a lot of cakes, and some of them are fairly complex. I cannot believe I haven’t shared any pancake recipe in my blog. Pancakes should be one of the basic and easy breakfast option, and I totally neglected it for a long time because of those fancy looking cakes that I had been busy making.
Today, I decided to give Pancake the attention that it deserve. 100% of my time, no sharing, no distraction, all my time for the Pancake. But… not just for any pancake, I am talking about a low carb pancake. Did I get your attention now? This recipe is very simple, so don’t get intimidated by the low carb description here. All you need to do is put all the ingredients in a blender, just like making Crepe. Then you chill it in refrigerator while you heat your pan. Then you start cooking, wait for it to bubble then flip. Then you pile them together as you go until you get a nice stack of pancake. Sounds easy?
You will notice that the pancake is not as thick and fluffy as classic pancakes, but it made a really nice stacked of pancakes when piled up together. It may be thin, but it is extra soft and light which is what sets it apart from a classic pancake. It’s more like a mash up between pancake and crepe. I was extremely surprised how soft it was when I started slicing it. It taste pretty good as well for a low carb pancake. The recipe is small batch, just the right portion for sharing, no leftover because we don’t want to worry about leftover. Let me show you how easy it is to make. Let’s get started!
- 2 large eggs
- 1 tbsp water or milk
- 2 oz cream cheese, cubed and softened
- 2/3 cup almond flour ( I used Bob Red Mill Almond Flour)
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 teaspoon Sweetleaf – stevia sweetener (or 3 tablespoons granulated white sugar)
- butter and syrup (sugar free syrup for low carb option)
- Add all ingredients to blender. Start with eggs, water, vanilla extract and cream cheese. Then add in the almond flour, baking powder and sugar.
- Blend until smooth, scraping down the sides if needed. Let batter sit for 5 minutes in refrigerator.
- Heat a non-stick skillet to medium heat. For each pancake, pour 3 tablespoons of batter onto skillet.
- Once you start to see little bubbles form, flip and continue to cook until pancake is browned on each side. Continue until you have used all pancake batter.
- Serve pancakes topped with butter, syrup and fresh fruits.
Makes 7 pieces of approximately 4-5 inches each