No Carb Pancakes
Our tribe is a tribe of pancake lovers. Even though we all like them thin as crepes, each of us puts our own spin on them. My husband is a traditionalist. He likes them plain with maple syrup. Brianna likes them just like her dad. Plain with maple syrup and as thin as you can get them.
Alexandria kicks them up a notch by adding vanilla and cinnamon to her batter and adds warm syrup on top. Carver is a toss-in-the-kitchen-sink-throw-caution-to-the-wind pancake lover.
His ultimate favorite pancake would have berries, chocolate chips, whip cream, chocolate sauce, caramel sauce, toasted pecans, ice cream, and a cherry on top. Umm, yeah, can you say pancake sundae?
For whatever reason, I’ve shied away from trying No Carb Pancakes. For the past several years, I have watched my family enjoy their stacks of joy and have quietly pined away for golden hot cakes… until this morning. (Don’t start crying for me, I eat bacon by the pound.) I just didn’t think No Carb Pancakes were possible. I have to say, today was a watershed moment. No Carb Pancakes are not a myth. They are real! I am a total convert as of 9:34 this morning.
For me, the perfect pancake has to have gobs of melting butter and syrup. Emphasis on the melting butter. There’s something utterly decedent about a mouthful of warm semi melted butter. It’s as if you’ve captured something magical in its fleeting twilight moment. You hold it. You savor it. Then, it’s gone… until the next bite.
Since going low carb, I’ve decided to forgo the syrup but have doubled up on the butter and I’ve added whip cream. Life is all about compromise, right?
I’m kinda ashamed it’s taken me this long to get on the No Carb Pancakes bandwagon because they are beyond easy to make… if you have a blender on hand. If you don’t have a blender, and you choose to do this with a whisk, you’ll get in a good forearm/bicep/wrist workout. Let’s face it, it’d be easier to whip egg whites into a meringue with chopsticks.
And to top it off, this little benign recipe opens up a whole new realm of possibilities because it transforms beautifully into a savory crepe recipe. Tomorrow I’ll be experimenting to see how it holds up in a Chicken Mushroom Crepe recipe, or for a Santa Fe Chicken wrap, but most definitely as a stand-in for a tortilla in my breakfast burrito with egg, cheese, and bacon. So many many doors are about to open. Look for upcoming savory crepe recipes. I can hardly wait!Print
No Carb Pancakes
After going low carb for a couple years, these pancakes still feel like a total indulgence. Top them with whip cream, butter and berries and make breakfast a pure joy! | www.lakesidetable.com
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stove Top
- 4 oz cream cheese (original)
- 4 eggs
- 1 packet Truvia (optional)
- 1 teaspoon vanilla
- skillet and spatula
- Pam or non stick spray
- Put all ingredients into the blender. Blitz until smooth. Let rest of 5 minutes.
- Pour batter into hot greased (Pam) skillet. Cook for 2 minutes or until the bottom is golden. Flip and cook for 1-2 minutes on the other side.
- Serve with whip cream, butter, berries or sugar free syrup of your choice.
This recipe is so low carb (less than 1g carb per pancake), it might as well be a ZERO carb recipe. Enjoy!