This is one of those recipes that I just don’t get, even after making it several times. I love pancakes, something you can surely tell by all the pancake recipes on my blog (Whole Wheat Nutella Pancakes, anyone?) but for me to work my way through a whole stack they have to be good pancakes. I’m talking about thick, fluffy pancakes that stack so high on a plate that I can’t see over them. Give me crepes and I usually won’t touch them – unless they’re served with vanilla Greek yoghurt and strawberries.
Which is why I’m so surprised that I like these 3 ingredient pancakes. The secret ingredient (I’m not letting you know just yet!) somehow makes them the perfect cross between healthy pancakes and crepes. They look like crepes, have the brown circles like crepes and crisp up at the edges like crepes. On the other hand, they’re thicker like crepes (like a pancake), fill you up more than crepes (like a pancake) and have more bite to them (like a… you guessed it – pancake!)
Go on, have a guess at the secret ingredient. If you guessed banana – you’re wrong! I’ve tried a few healthy pancakes with banana recipes, but I think this one is even better. So we’ve established these 3 ingredient pancakes have no banana in them. So what could the secret ingredient be…?
Cream cheese! That’s right. Ordinary cream cheese. Full fat, low-fat, fat-free, flecked with tiny buttery pieces of smoked salmon – whatever type of cream cheese you’ve got sat doing nothing in your fridge will work. Simply pop an egg, some cream cheese and a bit of sugar (ditch the sugar if you’re going for savoury pancakes) into a bowl, whisk it thoroughly and cook it crepe-style. Do that and you’ll be left with low carb pancakes with cream cheese adding loads of extra protein without you even knowing it.
Seriously – you won’t be able to taste the cream cheese at all in these 3 ingredient protein pancakes. I don’t even know how that’s possible, but it totally is. One thing before you rush in your kitchen to whip up a batch of these babies – don’t be tempted into increasing the sugar. I love sweet things and used 2 tablespoons of sugar in place of 1. Bad idea! The pancakes turned from bites of bliss into sickly sweet circles of ick. Lesson of the day: use ONE tablespoon of sugar and no more!
- 2 tablespoons cream cheese at room temperature (full fat low-fat, fat-free - any type works!)
- 1 egg
- 1 tablespoon sugar you can omit this if you want savoury pancakes
- butter for greasing the pan
Preheat the oven to 300F/150C. In a small bowl, beat the cream cheese until smooth.
Beat in the egg and sugar until totally combined. Make sure you beat thoroughly to remove all the cream cheese lumps.
Melt about 1/2 teaspoon of butter into a small frying pan over a medium heat and swirl it around so it coats the pan.
Take 1/4 of the pancake batter and pour it into the hot pan. Pick up the pan and tilt it around so the pancake batter spreads out over the whole pan.
Cook for 2-3 minutes, until the underside of the pancake is golden brown. Flip over and cook on the other side for an additional 1-2 minutes, until that side is brown, too.
Place the pancake on a plate and keep in the preheated oven whilst you cook the rest of the pancakes in the same way.