Fluffy Cream Cheese Pancakes (Dairy Free, Real Food, Paleo)

I really think that one cannot have too many pancake recipes. They are easy to make, quick to cook, and super yummy served along side some crispy (nitrite/nitrate-free) bacon. Right?

I often make my Perfect Pancakes on the weekend, since the texture is as close to 'real' pancakes as you'll ever get but sometimes I run low on cassava flour and need another option, and these pancakes are IT.

To keep these dairy-free, I used Kite Hill's Cream Cheese spread. This almond milk spread greatly improves the texture of typically dry or flat almond flour pancakes. Plus, this addition boosts the protein content and fluff factor, as well!

This recipe calls for blanched almond flour - using almond meal will affect the final texture.

Since the texture and melting properties between dairy cream cheese and Kite Hill cream cheese may be different, I would not recommend subbing the dairy stuff for the dairy-free cream cheese in this recipe.

These almond flour pancakes reheat beautifully!

Fluffy Cream Cheese Pancakes

1 1/2 cups blanched almond flour (I use Simple Truth, but Bob's Red Mill is a good option)
1/2 teaspoon Real Salt
3 eggs
8 ounces dairy-free plain cream cheese, softened (I use this one)
1/4 cup almond milk (or any other dairy-free milk), plus more if needed
2 tablespoons avocado oil, plus more for the pan
1/2 tablespoon pure maple syrup (optional), plus more for serving
1 1/2 teaspoon pure vanilla extract

Preheat a cast iron griddle or pan over medium heat.

In a food processor fitted with an S-blade, add the almond flour and salt; pulse to combine. Add the eggs, softened cream cheese, almond milk, coconut oil, maple syrup (optional) and vanilla extract. Process until the batter is smooth and pourable. If the batter feels too thick, add additional almond milk, one tablespoon at a time until it reaches the desired consistency.

Grease the preheated pan and pour about 1/4 cup of the batter onto the pan. Cook for a minute or two on one side until the edges start to dry, and the underside starts to darken (using a spatula to take a careful peek here!).

Using a spatula, flip the pancake onto the other side and cook for another minute or two. Continue until all of the batter is used. Serve pancakes immediately.

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