Clap Your Hands For Cheesecake Pancakes

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.


  1. Separate egg whites from egg yolks and beat egg whites with electric mixer.
  2. 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.)
  3. Add egg yolks, stevia, cinnamon, salt, and flaxseed into cream cheese and beat together.
  4. 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.)
  5. 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.)
  6. 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.)

Cheesecake pancakes

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,

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.


I hope you enjoyed your visit and come back for more!  You can subscribe using RSSTwitterGoogle+, or Facebook. And to ensure you don’t miss any new releases, sign up for the newsletter!