Healthy pancakes with lemon cream cheese recipe

pancake Dec 29, 2021

  • Serves 4 (makes 16 pancakes)
  • 18 mins to prepare and 12 mins to cook
  • 348 calories / serving


  • 100g light cream cheese
  • 1 lemon, juiced and finely zested, plus extra to garnish
  • 200g wholemeal plain flour
  • 1 tsp baking powder
  • small handful basil leaves, chopped
  • small handful parsley, chopped
  • 2 eggs, separated
  • 200ml semi-skimmed milk
  • butter, for greasing
  • 1 avocado, quartered and sliced
  • 150g cherry tomatoes, halved


  1. Combine the cream cheese, lemon zest, and juice in a mixing bowl. Set aside until needed, seasoning with freshly cracked black pepper.
  2. Make a well in the center of the flour, baking powder, herbs, and 14 teaspoon salt in a large mixing basin.
  3. Combine the egg yolks and half of the milk in a mixing bowl. Gently whisk to blend with a fork, pulling flour in from the sides of the bowl. Continue to stir in the remaining milk until the batter is entirely smooth.
  4. Using an electric whisk, beat the egg whites until stiff peaks form in a separate basin. Fold the egg whites into the batter carefully with a large metal spoon, being careful not to knock out the air.
  5. To grease a big nonstick frying pan, put it over medium-high heat and liberally coat it with butter. 4 generous tbsp batter into the pan to form 4 individual pancakes – space them apart because they will spread. Cook for 1 minute, or until bubbles appear on the surface, then flip and cook for 30 seconds–1 minute more. Cover with a tea towel and place on a heated platter. Make 16 pancakes by repeating the process.
  6. To serve, top 4 pancakes with sliced avocado and tomatoes on each plate. Finish with a dollop of lemon cream cheese and a sprinkling of lemon zest.


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