Cream Cheese Pancakes (Low Carb, Keto, Paleo, Grain Free)

2 oz. cream cheese, at room temperature
2 eggs
1 teaspoon artificial sweetener (I recommend Stevia because I think it's the healthiest choice; I use Pyure)
1/2 teaspoon real cinnamon

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 minute more.

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.

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