Low-Carb Breakfast

Cream Cheese Low Carb Pancakes

with Raspberries
4.5
Average: 4.5 (12 votes)
(12 votes)
Cream Cheese Low Carb Pancakes

Cream Cheese Low Carb Pancakes - Full protein power ahead! Photo: Marieke Dammann

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Health Score:
8,5 / 10
Difficulty:
very easy
Difficulty
Preparation:
5 min.
Preparation
ready in 20 min.
Ready in
Calories:
306
calories
Calories

Healthy, because

Even smarter

Nutritional values

These low carb pancakes contain eggs which are rich in lecithin, a type of B vitamin that helps improve concentration. The cream cheese also adds clacium for strong bones and teeth. 

Once prepared, the pancakes only need to be kept cold. If you feel a little hungry now, just toast a pancake and serve it with the berries. 

1 serving contains
(Percentage of daily recommendation)
Calorie306 kcal(15 %)
Protein15 g(15 %)
Fat26 g(22 %)
Carbohydrates4 g(3 %)
Sugar added0 g(0 %)
Roughage1.6 g(5 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.1 μg(6 %)
Vitamin E2.5 mg(21 %)
Vitamin K5.6 μg(9 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.4 mg(36 %)
Niacin3.8 mg(32 %)
Vitamin B₆0.1 mg(7 %)
Folate44 μg(15 %)
Pantothenic acid0.8 mg(13 %)
Biotin10.1 μg(22 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C7 mg(7 %)
Potassium238 mg(6 %)
Calcium103 mg(10 %)
Magnesium34 mg(11 %)
Iron1.2 mg(8 %)
Iodine14.5 μg(7 %)
Zinc1.3 mg(16 %)
Saturated fatty acids13 g
Uric acid10 mg
Cholesterol190 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
1
Ingredients
6 ounces cream cheese
2 ounces Sour cream
1 teaspoon Baking powder
2 eggs
2 tablespoons Almond flour
1 pinch cinnamon
2 tablespoons butter
2 tablespoons lemon juice
2 ounces Raspberries
How healthy are the main ingredients?
cream cheeseSour creamRaspberryeggcinnamon

Preparation steps

1.

Mix 2 ounces cream cheese, sour cream, baking powder, almond flour, eggs and cinnamon in a bowl and work into a smooth dough with a hand mixer. Let it rest for a short time.

2.

Heat butter in a frying pan. Add 1 Tablespoon of batter to each side of the pan and bake at medium heat for about 3-4 minutes until golden brown.

3.

Stir the remaining cream cheese with the lemon juice until smooth. Wash the raspberries. Serve pancakes with cream cheese cream and berries.