That’s what I call em’ anyway. 😉 I’m sure they could also be called “low carb pancakes” or “flourless pancakes” but I like Egg Pancakes. 🙂

I discovered the idea of these a couple years ago when I was desperately trying to lose some poundage. The only way I could see the scale budge was to mostly cut out simple carbs. I’m not a fan of any kind of diet that completely restricts a food group like “carb” but I have learned that simple carbs really do need to be limited, at least for me, Everyone’s metabolism is different of course.

Anyway, I love these pancakes. Protein breakfasts are just the way to go for me. It gives me staying power to make it through till lunch without feeling ravingly hungry, and it gives the old metabolism a good strong start to the day. Win-win! But I get tired of eggs in egg form. I mean, there are oodles of ways to make scrambled eggs, but after awhile it’s just another scrambled egg. 😉 This breakfast gets me the eggs without tasting like eggs! Woo-hoo!

Anyway, it’s as simple as it gets really. Give it a try, you’ll like this breakfast!

2 eggs (sometimes I use three if they are little)
2 oz cream cheese (just divide the 8oz block into quarters and there ya go)
1/2 t. baking powder (use THIS one it’s aluminum free!)
1/4 t. cinnamon powder

I usually add some ground flax to my batter just for the extra nutrition and it helps stiffen the batter a tad, but you certainly don’t need to. I use aprox one tablespoon.

Heat the cream cheese in the microwave for about 30 seconds. Using a whisk add the eggs one at a time mixing well between each one. Then add the baking powder and cinnamon. Bake on a skillet just like regular ol pancakes! Delish!!


You can top these any way you like. I use just a drizzle of maple syrup, but the cinnamon kinda gives it a sweet quality on it’s own so it’s totally up to whatever floats your boat!


Happy breakfast!! 🙂

Shared with The Prairie Homestead.