Cream Cheese Pancakes

Ingredients

Instructions

1. 1

   Set a non-stick frying pan over low heat while you make the batter. In a bowl, add the cream cheese, eggs, ground cinnamon, and stevia, then whisk until completely smooth and pourable. A few seconds with a hand blender helps remove lumps and gives more even pancakes.

2. 2

   Add half the butter to the warm pan and let it melt gently without browning. Spoon the batter into small pancakes, about 2 tablespoons each, leaving space between them. Keeping them small makes the delicate batter easier to flip.

3. 3

   Cook the pancakes over low heat for 2 to 3 minutes, until the edges look set and the undersides are lightly golden. Flip carefully with a thin spatula and cook for 1 to 2 minutes more, until just set in the center.

4. 4

   Repeat with the remaining batter, adding the rest of the butter as needed. Adjust the heat if the butter starts browning too fast; these pancakes cook best gently so they stay tender rather than rubbery.

5. 5

   Serve immediately while warm. If you like, dust with a little extra cinnamon or add a small pat of butter on top.

Nutrition per serving

Notes

• •For the easiest flipping, make 6 to 8 small pancakes rather than large ones.
• •If the batter seems slightly lumpy, let it sit for 1 minute after whisking, then whisk again.
• •These are lightly sweet; adjust the stevia to taste depending on the brand you use.
• •Serve with a few berries only if your keto plan allows the extra carbs.

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