2 large eggs
1 Tbsp water
2 oz cream cheese, cubed
⅔ cup almond flour
1 tsp baking powder
2 tsps vanilla
½ teaspoon cinnamon
1½ teaspoon Swerve sweetener (or 2 T sugar)
Add all ingredients to blender. Start with eggs and water and cream cheese so you don't have anything get stuck at bottom.
Blend until smooth, scraping down the sides if needed. Let batter sit for 2 minutes.Heat a non-stick skillet on medium heat. For each pancake, pour 3 to 4 T of batter onto skillet.
Once you start to see little bubbles form, flip and continue to cook until pancake is browned on each side. Continue until you have used all pancake batter.
Serve pancakes topped with butter and syrup!
Yield: 7 pancakes
2 Servings
0 comments:
Post a Comment