Gingerbread Cream Cheese Pancakes 5
Gingerbread Cream Cheese Pancakes 5

Gingerbread Cream Cheese Pancakes

Recipes   Breakfast     Gluten Free    


  • 5 ounces cream cheese, softened
  • 4 large eggs 
  • ½ cup Swerve Brown
  • 2 teaspoons ground ginger (more if you like it really gingery) 
  • 1 teaspoon ground cinnamon 
  • ¼ teaspoon ground cloves 
  • ¼ teaspoon salt 
  • ½ teaspoon vanilla extract 
  • 1 ½ cups almond flour 
  • ½ tablespoon cocoa powder (for color) 
  • ½ tablespoon baking powder


  1. Heat a griddle or large skillet over medium low heat, and grease lightly.
  2. In a blender, combine the cream cheese, eggs, Swerve, ginger, cinnamon, cloves, salt, and vanilla extract. Blend until smooth. Add the almond flour, cocoa powder and baking powder and blend again until smooth.
  3. Use about 2 to 3 tablespoons of batter per pancake and spread into a 3 to 4 inch circle. Let the pancakes cook until bubbles appear in the top and the edges are set and dry, then carefully wiggle a flipper underneath and flip to the second side. Cook until the second side is golden brown.
  4. Serve with butter and syrup or lightly sweetened whipped cream.

Serves 10 (2 pancakes per serving).

Gingerbread Cream Cheese Pancakes 2
Gingerbread Cream Cheese Pancakes 6
Nutrition Facts

Serving Size 2 pancakes

Servings 10

Calories 170
Total Fat 14g
Total Saturated Fat 4g
Cholesterol 90mg
Sodium 120mg
Total Carbs 14g
Dietary Fiber 3g
Sugars 2g
Added Sugar 0g
Swerve 9g
Protein 7g
Net Carbs: 2g