Blueberry Cream Cheese Pancakes
Ingredients
3 Tbsp Almond Flour (Coconut or Oat Flour also work)
2 Eggs
½ Block Cream Cheese (4 oz, I use full fat which is good for a keto diet)
1 Tsp Cinnamon
1 Tsp Vanilla (I used Stevia Vanilla Extract)
10-15 Blueberries (optional to put in the batter, you can also just garnish with them)
Garnishes: butter, monk fruit sweetener (if you want something better for you than sugar), ⅓ cup blueberries, ½ tsp flax seed, ½ tbsp pumpkin seeds, 1 tbsp coconut or regular honey.
Instructions
Total Cook and Prep Time: 20 minutes
Makes Appx: 2 servings (4 pancakes each depending on size)
Note: Because these are low carb, the batter is a little bit more watery, the resulting pancake is thinner than a traditional pancake, so I make them a little bit smaller on the pan and just eat more of them.
Place a large frying pan on medium heat, and coat with non-stick spray. Allow the burner to warm up while you make the batter.
In a blender mix up all your ingredients (except for your garnishes).
Pour approximately ⅓ cup of batter onto the warm pan, I cook about 3-4 pancakes at a time.
Cover the pan with a lid and allow them to cook for about 3-4 minutes or until the pancake tops are bubbling. Once bubbling, flip the pancakes and allow them to cook for another 2-3 minutes on the other side.
Remove the pancakes from heat and garnish to your desire!
Note: Once you blend up the batter you can use as much as desired and freeze or refrigerate the remaining batter to use at a later date. Refrigerated the batter will last 3 or 4 days. You can also cook all the batter into pancakes and freeze the uneaten ones to thaw and eat at a later date (although they may not taste as fresh).
