Cream Cheese Pancakes with Strawberries & Cream


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strawberry pancakes

I had some of that heavenly strawberry reduction syrup left over from my Strawberry Yummies concoction. I couldn’t waste such a delightful addition to my pallet and so today’s breakfast was born.

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Blending it in the nutriblender is so much less of a hassle and a much quicker cleanup (plus you can pour right out of it, bonus, less dishes!)

I started with a basic cream cheese pancake recipe. It will make approximately three large pancakes OR 12 mini pancakes (I prefer minis and they’re easier to flip).

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They will be ready to flip when they’re evenly dispersed with bubbles and the edges start to stiffen

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Almost there, ahhhhhh!

Next I warmed up some of the strawberry syrup with a dallop of Kerry gold butter and drizzled it over the top. Lastly, I large topping of land o lakes whipped  cream to finish it off.

It reminded me of a buttery strawberry jam biscuit & it was just what this southern belle needed.

Enjoy! 

Cream Cheese Pancakes 

2 – eggs

2 oz – cream cheese

1 tsp – Swerve (you could use more if not adding strawberry syrup)

1/3 tsp – baking powder

1/2 tsp – pure vanilla extract

Blend all ingredients well until smooth lump free consistency (I use my nutribullet for this, it makes for quick & easy cleanup). Heat a nonstick pan over medium heat and pour mixture onto pan. Allow bubbles to appear consistently within the pancake and the edges to stiffen before flipping.

Nutrition: yields 3 large or 12 mini 

cal 344, fat 26.5, carbs 2.7, fiber 0, protein 16.6, net carbs 2.7 

With 1 tbsp strawberry syrup, 1 tbsp butter, & 2 tbsp whipped cream: 

Cal 470, fat 41 g, carbs 4, fiber 0, protein 17 , net carbs 4 

Maple syrup recommendations

If you are looking for a more traditional maple syrup for your pancakes I have found 2 that i highly recommend. They’re my go to.

1. Maple syrup

2. Maple syrup

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