Low-carb Cream Cheese pancakes
Servings Prep Time
1-25 6-inch pancakes 2minutes
Cook Time
15minutes
Servings Prep Time
1-25 6-inch pancakes 2minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Place softened cream cheese, eggs, Splenda, cinnamon, and vanilla into a blender. On high speed blend the mixture 15 seconds or until very thoroughly combined. Let the mixture set for about 5 minutes.
  2. Heat a non-stick skillet over medium heat until hot. Add butter or ghee and melt. Using a 1/4 cup measure ladle batter into the hot skillet cook until slightly dry looking with a few bubbles.
  3. Very carefully lift an edge of the pancake to see if it is browning. If golden brown slide your thinnest spatula under the entire pancake and, very quickly, flip the pancake over. Cook another 1-2 minutes until browned on the second side, then carefully remove the pancake to a plate. Keep the plated pancake warm. Before adding more batter melt an additional 1/2 teaspoon butter in the pan, and repeat the process with the remaining batter.
  4. Serve with syrup of choice, and/or fresh berries or fruit.
  5. NOTES: Flipping these pancakes takes a bit of trial and error. This is a very delicate batter. Practice makes perfect, and if you get some that look like this, give ’em to the dog!