Low Carb / Gluten Free Pancakes (Cream Cheese and eggs)
I know these are called pancakes but they tend taste more like french toast. Either way, they're an amazingly simple breakfast replacement for pancakes that will have you forgetting about ever going back to using normal pancake batter for your breakfast cakes. With a little bit of sugar free syrup, these are a perfect low carb breakfast treat.
3 Large Eggs
3 Ounces Whipped Cream Cheese
1 Tsp Stevia
1/2 Tsp Cinnamon
(This recipe made three cakes using an 8 inch frying pan. For more batter, you can go with the general rule of 1 ounce whipped cream cheese to every 1 egg.)
Sugar Free Syrup
Add your ingredients into a blender or food Processor. If you don't have one, it's entirely possible to mix the ingredients in a bowl as well, it's just going to take a lot more work to make sure it's really mixed together well. We don't want any cream cheese lumps left over.
Add that cake batter to a frying pan on medium heat. I like to add a small amount of butter to the pan before each cake to really make sure they don't stick.
Adding a lid to the pan after you pour your batter in will help ensure the cake is cooked enough for a proper flip after only a minute or two. Look for some brown around the edges to know that it's time. Watch out, these cook pretty quick!
FLIP! By adding that lid while they cook they really only need a brief cooking after the flip and they should be ready to add to a plate.
Add some butter and sugar free syrup and ENJOY!