Description
Delicious and fluffy pancakes made with egg whites and cream cheese, perfect for a low-carb breakfast.
Ingredients
Scale
- 4 large eggs (separated)
- 3/4 teaspoon cream of tartar
- 2 ounces low-fat cream cheese
- 1 teaspoon ground cinnamon
- 1 teaspoon stevia (equivalent to 2 tablespoons sugar)
- 1/4 teaspoon salt
Instructions
- Separate the egg whites and egg yolks. Place the whites in a stand mixer with a whip attachment. Add the cream of tartar and beat on high until the froth turns into firm meringue peaks. Move to a separate bowl. (Whites will not whip if there is any yolk mixed in. Be careful when separating.)
- Place the cream cheese in the empty stand mixing bowl. Beat on high to soften. Then add the egg yolks one at a time to incorporate. Scrape the bowl and beat until the mixture is completely smooth. Beat in the cinnamon, stevia, and salt.
- Gently fold the firm meringue into the yolk mixture. Try to deflate the meringue as little as possible, so the mixture is still firm and foamy.
- Preheat a large non-stick skillet. Spray the skillet with nonstick oil spray. Spoon 1/4 cup portions of the foam into the hot skillet and spread into even 3-4 inch circles, 3/4 inch high. Cook for 2-3 minutes per side. Do not press the pancakes down with a spatula.
- Continue with the remaining pancake batter. Serve warm!
Notes
- Whites will not whip if there is any yolk mixed in. Be careful when separating.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg