Last week in my comeback post, I said I wasn’t sure whether I’d blog about my quest for health through diet considering most of my experience was an epic failure. However, I’m happy to share a few gems I discovered along the way in the form of recipes. First up, cheesecake pancakes! These delightful pancakes are super low in carbs (about 1 pancake = 1g!), and they taste fabulous.
- 2 large brown eggs
- 4 oz organic cream cheese
- 1/8 -1 tsp stevia (depending on brand and concentration)
- 1/2 tsp cinnamon (cinnamon is great for blood sugar control, so I get a bit liberal with how much I put in)
- 1 tbsp ground flax seed
- 1 dash salt
Note: With the amount of work and clean-up involved in this process, I made a double batch, which yielded 8 pancakes from 8 oz of cream cheese. But then, I’m also a fan of leftovers. However, because of the slow cook time and how runny the batter is, I had to do one pancake at a time, and the entire double batch took me two hours! I am not a kitchen person, so yeesh.
- Separate egg whites from egg yolks and beat egg whites with electric mixer.
- In a larger bowl, beat cream cheese until smooth. (I will note that the original recipe doesn’t specify electric as it does for the egg whites, but I used one anyway. It didn’t quite work except to make the cream cheese nice and smooth and stuck in the beaters.)
- Add egg yolks, stevia, cinnamon, salt, and flaxseed into cream cheese and beat together.
- Add egg whites. (Not all of the cream cheese blended well, but ended up at the bottom of the bowl, so you might want to follow up with a fork or manual whisk.)
- Heat Cast Iron or Stainless Steel pan over medium low heat. Grease lightly. (I used Grapeseed Oil cooking spray and sprayed the pan before each pancake.)
- Use 1/4 cup of batter for each pancake and cook until golden brown, about 2-3 minutes on each side. (Really, I think it took longer than that, but I wasn’t timing myself, just eyeballing it. The important thing is not to turn the heat up so you avoid turning the butter/oil into bad fat.)
And voila! I think they taste just dandy with butter, but you could add fruit, jam, or even syrup. Just keep in mind that if you do, they won’t be low-carb anymore.
For recommended ingredient brands, see the original recipe at Dr. Pompa’s website, cellularhealingdiet.com/cheesecake-pancakes/
Note 2: While I haven’t tried this, a friend of mine made a similar recipe using a blender rather than a beater. I imagine it might go about smoothing the batter more easily.