Low carb Cream Cheese Pancakes

I found these the other day and could't wait to make them. Made them tonight and ate them all myself! Sooo good!

Serves: 1, Yields: about four 6″, thin pancakes/crepes

Ingredients:

• 2 oz. cream cheese (I used the 1/3 less fat – would recommend this or full fat) 
• 2 large eggs
• 1/2 tsp cinnamon
• 1 tbsp butter
• 1 packet stevia or other sweetener

Only 4 ingredients for the batter… eggs, sweetener, cinnamon, & cream cheese.

Directions:

Combine all ingredients (except butter) in a medium bowl & blend using an immersion blender.  If you don’t own an immersion blender you can use a blender or food processor too.

The batter after using the immersion blender…. it’ll be bubbly, so just let it settle a little.

The batter will be really bubbly when you’re first blending it, so just let it sit for a minute or two so some of the bubbles settle (some small ones will still remain).

Place about a half tbsp of butter onto a hot griddle (or use non-stick spray) & pour about 1/4 of the batter onto the griddle, letting it cook for about a minute or so.  Peek under & if it’s browning, flip it over & do the same on the other side, which will probably take a bit less time to cook.  Just keep repeating the process until all the pancakes are cooked.  Stack & then top with the remaining butter.  Dig in & enjoy!!

Nutrition: 383 calories, 33g fat, 16g protein, 3g carbs, 1.5g fiber (1.5 net carbs)

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