These soft, tender pancakes are rich, lightly tangy, and naturally low-carb. Made with almond flour, cream cheese, eggs, and fresh lemon zest, they’re fluffy without any grain flour and cook up beautifully in butter. Perfect for a cozy breakfast, brunch, or even a light dessert.
Servings & Timing
Yield: 6–8 pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: About 20 minutes
Ingredients List
- ½ cup almond flour
- 4 oz cream cheese, softened
- 4 large eggs
- 1 teaspoon lemon zest
- Butter, for frying and serving
Instructions
Step 1: Make the Batter
Add the almond flour, softened cream cheese, eggs, and lemon zest to a blender or food processor. Blend until completely smooth and lump-free.
The batter will be slightly thinner than traditional pancake batter — this is normal.
Step 2: Heat the Pan
Heat a non-stick skillet or griddle over medium-low heat. Add a small amount of butter and let it melt evenly across the surface.
Lower heat is key to prevent burning and allow pancakes to cook through.
Step 3: Cook the Pancakes
Pour about 2–3 tablespoons of batter per pancake into the pan. Gently spread into small rounds.
Cook for 2–3 minutes until bubbles appear and the edges look set. Carefully flip and cook another 1–2 minutes until golden.
Step 4: Repeat
Continue cooking remaining batter, adding more butter as needed between batches.
Step 5: Serve
Serve warm with butter on top. Optional toppings include sugar-free syrup, berries, or whipped cream.
Additional Notes
- Small pancakes flip more easily than large ones.
- Keep heat low to avoid over-browning.
- Let batter rest 2 minutes if it seems too thin.
Dietary Info (Approximate per serving)
- Calories: 220
- Fat: 18g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 9g
Keto & gluten-free.
Step-by-Step Cooking Guide
Step 1: Blend batter until smooth
Step 2: Heat buttered skillet on low-medium
Step 3: Cook small pancakes gently
Step 4: Flip carefully and finish cooking
Step 5: Serve warm
Ingredient Details & Substitutions
Almond Flour
- Provides structure and mild nutty flavor
- Do not substitute almond meal
Cream Cheese
- Adds richness and moisture
- Full-fat gives best texture
Eggs
- Act as the main binder
- Room temperature eggs blend best
Lemon Zest
- Adds brightness and balances richness
- Optional but highly recommended
Recipe Variations & Serving Suggestions
Sweet Version
- Add ½ teaspoon vanilla extract
- Sprinkle cinnamon into batter
Savory Version
- Skip lemon zest
- Add herbs or grated cheese
Serving Ideas
- With butter and berries
- With sugar-free syrup
- With Greek yogurt
Storage & Make-Ahead
Refrigerator
- Store cooked pancakes up to 3 days
- Reheat gently in skillet or microwave
Freezer
- Freeze pancakes between parchment
- Reheat directly from frozen
FAQs
Q: Why are they delicate?
A: Almond flour pancakes lack gluten — keep them small and flip gently.
Q: Can I cook them in coconut oil?
A: Yes, but butter gives the best flavor.
Q: Can I make the batter ahead?
A: Best used fresh, but can refrigerate up to 12 hours.
Optional Personal Story
These pancakes are one of those recipes that surprise people. They’re rich, soft, and comforting — without flour or sugar. The hint of lemon makes them feel special, like something you’d order at a brunch café.
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