These gluten-free strawberry pancakes are finished with a sweet vanilla cream cheese glaze you’ll love. Made with almond flour and a low-carb sweetener, this recipe yields light, soft pancakes that make a perfect keto breakfast.
Strawberry season is one of my favorites — the sweet aroma in the produce aisle always feels like the first hint of warmer days. These gluten-free strawberry pancakes capture that fresh flavor, and they’re easy to make in a blender so cleanup is minimal.
This recipe uses almond flour and a keto-friendly sweetener (monk fruit or Swerve) to keep carbs low while delivering a tender, slightly cakey pancake with bright strawberry and vanilla notes. A cream cheese glaze brightens each bite and makes these feel indulgent without added sugar.
Why you’ll love this recipe
- Simple and fast: Everything is blended together, so you don’t need to separate wet and dry bowls. Just blend, pour, and cook.
- Freezer-friendly: Make extra and freeze cooked pancakes for quick breakfasts later. Freeze in a single layer, then transfer to a bag so they don’t stick.
- Low sugar option: Using a sugar substitute keeps these keto-friendly and helps avoid a sugar crash later in the day.
Ingredients
Below is an overview of the ingredients used in this recipe. See the recipe card for exact measurements.
- Almond flour, baking powder, and salt — These give structure while keeping the pancakes grain-free and tender. I haven’t tested other flour swaps for this version.
- Cream cheese, eggs, and vanilla extract — Use block-style cream cheese (not the whipped tub). Bringing cream cheese to room temperature helps it blend smoothly with the batter.
- Sweetener — For keto, use monk fruit or Swerve. If you aren’t low-carb, regular sugar and powdered sugar will work in the glaze.
- Strawberries — Fresh are best; if using frozen, thaw and pat dry to remove excess moisture before adding to the batter.
- Heavy cream — Used to thin the cream cheese glaze to your preferred consistency.
How to Make Strawberry Pancakes
These fluffy gluten-free pancakes come together quickly. Follow these steps for tender almond flour pancakes with a cream cheese glaze:
- Combine the almond flour, cream cheese, eggs, sweetener, vanilla, chopped strawberries, baking powder, and salt in a blender or food processor. Blend until smooth.
- Heat a greased skillet or griddle over medium heat.
- When the pan is hot and the butter is melted, pour about 1/4 cup batter per pancake. Cook until small bubbles form in the center, then flip and cook until golden on the other side.
- Repeat, adding butter to the skillet as needed, until all batter is used.
- While the pancakes cook, make the cream cheese glaze: blend the glaze ingredients until smooth. Add heavy cream a teaspoon at a time if you prefer a thinner glaze. Spoon over warm pancakes to serve.
What to Serve with These Pancakes
These pancakes are lovely with the vanilla cream cheese glaze and extra fresh berries. Other serving ideas include a drizzle of maple syrup, a dusting of cinnamon, or a pat of melted butter. For more protein, pair them with a smoothie or protein shake, savory sausage bites, or a simple side of eggs.
Recipe pairings
- Vanilla or fruit smoothies
- Simple protein shakes
- Savory breakfast bites like sausage balls
Tips for Success
- Stick with almond flour for this recipe; other grain-free flours can change texture significantly.
- Always use block-style cream cheese and allow it to soften for better blending.
- If using frozen berries, thaw and drain them first. You can also substitute blueberries, raspberries, or blackberries for variety, or fold in a few chocolate chips for an extra treat.
Frequently Asked Questions
The nutritional info provided with the recipe includes the pancakes plus the cream cheese glaze: about 2.3 net carbs per pancake. The pancakes alone (without glaze) come to roughly 1.3 net carbs each.
Let pancakes cool, then store in an airtight container in the refrigerator for 3–4 days or freeze for up to 3–4 months. To freeze without sticking, flash-freeze in a single layer on a baking sheet for 1–2 hours, then transfer to a freezer bag.
Microwave in 1-minute increments at 50% power for a quick option. For crisper edges, reheat in the oven at 350°F for about 5 minutes, in an air fryer at 350°F for a few minutes, in a toaster, or in a skillet.
Yes — use a dairy-free cream cheese alternative to make the pancakes dairy-free. To make them vegan, substitute an egg replacer for the eggs.
Recipe Card
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Gluten Free Strawberry Pancakes
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Ingredients
Strawberry Pancakes
- 3/4 cup almond flour
- 4 ounces cream cheese
- 3 large eggs
- 1 tablespoon sweetener (Swerve or monk fruit)
- 1 teaspoon vanilla extract
- 1/2 cup chopped strawberries
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Cream Cheese Glaze
- 2 ounces cream cheese
- 1/2 cup confectioners sweetener (Swerve or monk fruit)
- 1/2 teaspoon vanilla extract
- 3 tablespoons heavy cream
Equipment
- Blender or food processor
- Large skillet or griddle
Instructions
Pancakes:
- In a blender or food processor, combine the almond flour, cream cheese, eggs, sweetener, vanilla, strawberries, baking powder, and salt. Blend until smooth.
- Heat a greased skillet or griddle over medium heat. When hot and butter is melted, add batter about 1/4 cup at a time. Cook until small bubbles form in the center, then flip and cook until golden.
- Repeat until all batter is used, adding butter to the skillet as needed.
Cream Cheese Glaze:
- Combine glaze ingredients in a blender and blend until smooth. Add more heavy cream to thin if desired. Spoon over warm pancakes and serve.
Notes