We have several grain-free pancake recipes we turn to when we want a “bready” (but still high-protein) breakfast. These Paleo Banana Nut Waffles can also be made as excellent pancakes. These coconut flour pancakes are also quite tasty, and I have a few variations on them I like to make too.

But the last couple of weeks, we’ve been making these Grain-Free Cheesecake pancakes. The cream cheese in the batter makes them have a slightly tangy-rich flavor which is a nice departure from the usual. And slightly sweetened with real maple syrup, these don’t need anything else on top… BUT, if you want to get fancy, berries and hand-whipped cream (no sugar added — just the cream) are perfection.


5 from 1 vote
Author: Joyful Abode
  • 8 eggs
  • 8 oz cream cheese
  • 1 cup almond flour
  • 2 tsp cinnamon
  • 3 Tbsp maple syrup
  • 1 tsp vanilla bean paste
  • butter coconut oil, or bacon grease for pan
  1. Combine all ingredients in a medium mixing bowl using an immersion blender. Batter will be quite thin.
  2. Warm butter, oil, or grease in a pan over medium-high heat, and once it's hot, ladle pancake batter into the pan.
  3. Cook 2-3 minutes, then flip and cook about a minute longer.
  4. Repeat steps 2-3 until all batter is used. Makes 12-14 pancakes.


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  1. Where does one get almond flour or could I make these with regular flour.

    • most grocery stores will have it in the gluten-free section (bob’s red mill is commonly carried) or you can get it online… or whole foods, trader joe’s.

  2. Now I know what we are having for breakfast on Saturday 🙂

      • 5 stars
        My kids LOVED these 🙂 I’m going to make a huge batch for the freezer. These will be great to pull out for a quick breakfast once we get busy homeschooling again 🙂
        Thanks for the awesome recipe!

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