1/2 teaspoon real cinnamon
1 teaspoon artificial sweetener (I recommend Stevia because I think it's the healthiest choice; I use Pyure)
2 oz. cream cheese, at room temperature2 eggs
1. Place all ingredients in a blender or food processor and blend until smooth. (My blender and food processor are both still packed, so I use my Kitchen Aid mixer. When I'm done blending at high speed for several minutes, there are still little chunks of cream cheese...but I don't think it affects the finished product at all.) Set aside for about 2 minutes.
2. Place a skillet over medium high heat and add a generous
pat of butter. Once the butter has melted and the pan is hot, pour a little of the
batter into the skillet. Cook for about 2 minutes, then flip and cook about 1
3. Transfer pancake to a platter and add a dab of butter on top.
4. Repeat until batter is used up.
Estimated Nutrition, per batch, according to SuperTracker: Calories 269; Carbs 4g total (not net); Protein: 10 g.; Fat: 24 g.; Fiber: 1 g.