Prep Time

10 Minutes

Cook Time

10 Minutes



Level up your pancake game with this gluten-free, sugar-free version of a morning favorite. The bonus…each serving contains 15 grams of protein!


  • ⅔ cup almond flour
  • 1 tablespoon granulated stevia
  • 1 teaspoon aluminum free baking powder
  • ½ teaspoon ground cinnamon
  • 2 large eggs, preferably pastured or organic
  • 2 oz. softened cream cheese, preferably organic
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon salt
  • Avocado oil spray
  • Blueberries and pure maple syrup for topping


  1. In a large bowl, combine the flour, stevia, baking powder, cinnamon, eggs, cream cheese, vanilla, and salt until well blended into a smooth batter. Set aside for 5 minutes to thicken.
  2. Spray a bit of avocado oil to coat the bottom of a large skillet and heat over medium heat. Pour ¼ cup of the batter into the pan for each pancake. Work in batches if needed to avoid crowding.
  3. Cook for 2 minutes or until bubbles begin to appear on the surface of the pancakes. Flip and cook for an additional minute.
  4. Serve immediately with the blueberries and maple syrup.