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2 servings
Prep Time:
10 mins
Cook Time:
10 mins
Meal Type:
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Cheesecake Pancakes

An excellent low carb substitute for pancakes.



  1. In a small bowl, beat egg white with electric mixer until stiff peaks appear. Set aside.
  2. In a large bowl, beat cream cheese until smooth.
  3. Beat egg yolks, sweetener, cinnamon, salt and flaxseed meal into cream cheese.
  4. Fold in the egg whites.
  5. Heat large heavy fry pan over medium low heat. Grease lightly with butter.
  6. Form pancakes using about 1/4 cup of the batter for each pancake. Cook until golden brown, about 2-3 minutes on each side. Don't rush - if the temperature is too high, the butter will burn.
  7. Note: can be served with butter, fruit, whipped cream, whatever you like. I made syrup by mixing sugar free honey substitute with artificial maple extract.
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Hmmm, I might try this for a luncheon, and include whipped cream with blueberries as an option, and bring along a bottle of maple syrup if anyone wants more sweet. Rating based on not yet trying it, but I'm optimistic.
25 Apr 18 by member: qktheresa
WOW! Amazing! Because I'm single and live alone, I cut all of the ingredients in half. =) Amazing and SO EASY to make.
24 Oct 17 by member: 0prah
I was skeptical about using splenda since it doesn't bake as well as real sugar. but I'm totally going to make these again.
15 Oct 13 by member: Johankepler718
A good alternative to the carb packed cakes, just different. I opted to cook these in coconut oil due to the many benefits it has over butter and topped them off with butter for additional flavor. Also coconut oil can stand the higher temperatures where butter would normally scorch but these still need to be cooked slowly to cook through. (mamapotter) Flaxseed is acceptable during Induction.
21 Aug 13 by member: SlushKitty
These were great even without the sugar free syrup! Filling, as well.
25 May 13 by member: RavenSoul69
Awesome will make these again!!!
24 Mar 13 by member: Colleenw62
Perfect for Atkins OWL phase. Lots and lots of fat. Should be OK for Inductioneers. Flax seed is OK, check the book. Also, these are delicious.
I just made these today. I'm rating it a 5 simply because I couldn't stop eating the batter haha! I used Stevia instead of Splenda and added a little more of it and the cinnamon than what the recipe calls for. I also didn't separate the egg whites from the yolks, just mixed it all up together and they came out fine. The were a little "eggy" tasting. I'll try separating them next time. Since the batter was so good by itself, I saved some of it to use as a topping. I made 12 little pancakes, about 3-31/2" diameter, and I only got to eat one of them. My family devoured the rest lol.
05 Oct 12 by member: angiekae68
Yum, Took out the flaxseed for this phase of Atkins,and the sugar substitute and they were awesome. I could not stop popping them in my mouth.
04 Aug 12 by member: elenakrystal
Like others, I found this kind of eggy tasting without any topping, The texture is something I'd have to get use to. I did wipe on about a teaspoon of sugar free pancake syrup on the 2nd pancake I ate, which covered up the eggy taste. I probably will only make this again, if I'm craving pancakes.
05 Mar 12 by member: Cybon
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Nutrition summary:

There are 315 calories in 1 serving of Cheesecake Pancakes.
Calorie break-down: 80% fat, 6% carbs, 14% protein.

Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories from Fat 254
Calories 314
% Daily Values*
Total Fat 28.26g 43%
  Saturated Fat 15.42g 77%
  Polyunsaturated Fat 2.484g  
  Monounsaturated Fat 8.275g  
Cholesterol 280mg 93%
Sodium 317mg 13%
Potassium 166mg  
Total Carbohydrate 4.72g 2%
  Dietary Fiber 1.2g 5%
  Sugars 1.77g  
Protein 11.25g  
Vitamin A 43% Vitamin C 1%
Calcium 17% Iron 22%
of RDI*
(314 calories)
16% of RDI
Calorie Breakdown:
Carbohydrate (6%)
Fat (80%)
Protein (14%)
* Based on a RDI of 2000 calories