Cream Cheese Pancakes
- 2 oz cream cheese
- 2 eggs
- 1 tsp granulated sugar substitute
- 1/2 tsp cinnamon
Put all ingredients in a blender or magic bullet. Blend until smooth.
Let rest for 2 minutes so the bubbles can settle.
Pour 1/4 of the batter into a hot pan greased with butter or pam spray.
Cook for 2 minutes until golden, flip and cook 1 minute on the other side.
Repeat with the rest of the batter.
Serve with any syrup of your choice and fresh berries.
Serving Size: 4 pancakesCalories: 344Fat: 29gCarbohydrates: 3gFiber: 0gProtein: 17g