We're still in Back to Basics January, and this week's recipe is no exception. Cream cheese pancakes are a low carb and keto breakfast staple, and for good reason! They're clean and super easy to make. I think every low carb chef has his or her own version. This is mine, and it's been a long-term hit with my entire fam.

I like this version because the addition of just a little coconut flour (no almond flour, for my tree-nut averse friends!) and baking powder makes them a hair less eggy and a little more fluffy. They're still pretty flat, like all cream cheese pancakes, but they're light and super tasty. They also store well in the fridge or freezer, so you can make a big batch ahead of time and take out what you need.