Flourless Pancakes

Looking for a quick and easy breakfast? These cream cheese pancakes require just three ingredients and about 15 minutes of prep. Make a batch for breakfast or prepare them ahead of time and freeze for busy mornings.

With cream cheese and eggs as the base, these simple pancakes are a satisfying alternative to traditional pancakes. Serve them with fresh berries or your favorite sugar-free syrup.

Makes: 14 pancakes
Prep time: 15 minutes

Ingredients

• 8 oz. cream cheese, softened
• 8 eggs
• 1 tsp. vanilla extract

Directions

1. Preheat a griddle to 350 F. You can also prepare the pancakes in a frying pan over medium heat.
2. Add the softened cream cheese, eggs and vanilla to a blender. Blend for 1½ to 2 minutes, until smooth and slightly foamy.
3. Place silicone pancake rings on the griddle. Pour the batter into each ring until about one-third full. Cook for approximately 2 minutes.
4. Carefully remove the silicone rings and flip the pancakes. Cook for another 2 minutes or until cooked through.
5. Serve warm with fresh berries or your favorite sugar-free syrup.

How to Store Cream Cheese Pancakes

Allow leftover pancakes to cool completely before storing. Refrigerate in an airtight container for a quick breakfast later in the week.

For longer storage, freeze the pancakes for up to three months. Separate them with parchment paper before freezing to make it easy to remove only what you need.

Reheat and enjoy for an easy make-ahead breakfast.