These raspberry and vanilla pancakes are soft, lightly sweet, and perfect for a slow breakfast or weekend brunch. They take a little patience, but the result is worth it — especially when served with fresh raspberries, butter, and sugar-free syrup. This recipe is low-carb, gluten-free, and filling.
Prep Time
5 minutes
Cook Time
7 minutes (per batch)
Makes
8 pancakes
Serving Size
2 pancakes
1 oz (30 g) raspberries
½ tablespoon butter
Nutrition Per Serving
(2 pancakes + raspberries + butter)
Calories: 400
Total Fat: 33 g
Net Carbs: 9 g
Protein: 12 g
Dietary Fiber: 6 g
Ingredients
8 oz (225 g) cream cheese
½ cup coconut flour
¼ teaspoon liquid stevia
1 tablespoon baking powder
1 teaspoon pure vanilla extract
4 large eggs
1 teaspoon olive oil (for greasing)
4 oz (120 g) fresh raspberries
2 tablespoons salted butter
¼ cup sugar-free maple syrup (optional, for serving)
Instructions
Preheat the air fryer to 350°F (175°C).
In a blender, combine the cream cheese, coconut flour, liquid stevia, baking powder, vanilla extract, and eggs. Blend until smooth.
Let the batter rest for 5 minutes to allow the coconut flour to absorb the liquid.Lightly coat an 8.5-inch (22 cm) round pan with olive oil. Pour about ¼ cup of batter into the pan to make 2 pancakes.
Place the pan in the air fryer basket and cook for about 5 minutes, until bubbles appear and the edges are easy to lift with a spatula. Flip the pancakes and cook for 2 more minutes, or until fully cooked through.
Repeat with the remaining batter to make 8 pancakes total.
Serve 2 pancakes per plate with 1 oz (30 g) fresh raspberries, ½ tablespoon butter, and a drizzle of sugar-free maple syrup if desired.
Tips for Best Results
Let the batter rest — coconut flour needs time to thicken.
Use medium heat and patience to avoid burning.
These pancakes freeze well and reheat nicely.