If you’re looking for a delicious low carb cream cheese pancake recipe, these blueberry cream cheese pancakes are just what you’re looking for! These delicious low carb pancakes are light, fluffy and moist!
They’re the perfect pancake substitute when trying to keep down your carb count while keeping it simple.
These pancakes are unique in that the blueberries are blended into the pancake batter creating an ultra blueberry flavor.
Personally, I never like big chunks of whole blueberries in my pancakes anyway. Blending it all together is the way to go!
Now if you don’t have a dash griddle, you can always just use a regular pan to cook these pancakes up.
But, the griddle gives the pancakes thickness and height which really adds to the amazing texture.
Plus, they cook up in three minutes flat with no flipping necessary!
All at only ~2 net carb per pancake! Now you have your excuse to eat pancakes all day long!
You can top these pancakes with butter, whipped cream, berries or my favorite, Choc Zero maple flavored syrup.
Now, let’s get making this Blueberry Cream Cheese Pancakes recipe!
Prepping Time 3M
Cooking Time 12M
Total Time 15M
Net Carb/Pancake ~2g
Servings 3 Pancakes
1) Gather all the ingredients. Note – For quick room temperature eggs, submerge egg in warm water for 3-5 min. For quick room temperature cream cheese, take amount needed and microwave for 10-15 sec.
2) Pre-heat pancake iron.
4) Pour batter into pancake iron and cook for 3-4 min until browned to liking. Top with optional blueberry and favorite syrup!
Hope you enjoy your Blueberry Cream Cheese Pancakes!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of healthy low carb inspired recipes!
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Blueberry Cream Cheese Pancakes
- 4 tsp Coconut Flour
- 2 1/2 tbsp Monkfruit Erythritol Blend or sweetened of choice
- 1/2 tsp Baking Powder
- 2 Egg room temp
- 2 oz Cream Cheese room temp
- 1 tsp Vanilla Extract
- 1 tbsp Mayo
- 20 Blueberries
- Gather all the ingredients. Note – For quick room temperature eggs, submerge egg in warm water for 3-5 min. For quick room temperature cream cheese, take amount needed and microwave for 10-15 sec.
- Pre-heat pancake iron.
- In food processor, add Coconut Flour, Monkfruit Erythritol Blend, baking powder, eggs, cream cheese, vanilla extract, mayo, blueberries and lightly pulse until combined.
- Pour batter into pancake iron and cook for 3-4 min until browned to liking. Top with optional blueberry and enjoy!
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