Low Carb Blender Pancakes

Thanks to R for this great recipe - these pancakes are delicious and fluffy!

Ingredients

2 large eggs

1 tablespoon water

2 oz (or 4 tablespoons) cream cheese, cubed

2/3 cup almond flour

1 teaspoon baking powder

2 teaspoons vanilla extract

1/2 teaspoon cinnamon

2 tablespoons sweetener of choice (i.e. Swerve, erythritol/monkfruit, granulated stevia, etc.)

Instructions:

  1. Add all ingredients to a blender, starting with the eggs, water and cream cheese so you don't have anything get stuck at the bottom.

  2. Blend until smooth, scraping down the sides if needed. Let the batter sit for 2 minutes.

  3. Heat a non-stick skillet to medium heat. For each pancake, pour 3 to 4 tablespoons of batter onto the skillet.

  4. Once you start to see little bubbles form, flip and continue to cook until the pancake is browned on each side. Continue until you have used all pancake batter.

Exchanges:

Makes 4 large pancakes. 

Count each pancake (or ¼ of recipe) as: ½ protein (Group 6) and 2 fats (Group 7).

Note: these pancakes can be made ahead and frozen with a square of parchment paper between each pancake. Easy to heat up in the microwave or in a pan!Top with sugar-free syrup, natural peanut butter, or berries and whipped cream!

Breakfast