The man wants pancakes…the man gets pancakes.
Oh how he challenges me….
[adinserter name=”cover fx”]
- 6 eggs
- 6 oz cream cheese, cubed then warmed
- 1 tsp vanilla
- 3 tsp baking powder
- 1 tbsp granular erythritol, or monkfruit sweetner
- 1 tbsp cinnamon to taste
- 6 tbsp coconut flour
- Unsweetened almond or coconut milk
- 6 tbsp butter
- 6 tbsp sweetner
- cinnamon to taste
Cream cheese topping:
- 1oz cream cheese, softened
- 3 1/2 tbsp butter
- 1/2 confectioners swerve
[adinserter name=”Coastal Scense”]
Beat all 6 eggs well. In separate bowl, microwave 6oz of the cubed cream cheese approximately 45 seconds. Combine beaten eggs to warm cream cheese and beat very well with a mixer for about 3 inutes, until smooth. Next, add 1 tsp vanilla, cinnamon to taste, 1 tbsp sweetener, 3 tsp baking powder. Mix until consistent. Next, add 6 tbsp coconut flour. Mix and use coconut or almond milk as desired to thin out batter. Sometimes, I have to use up to a cup, especially if the batter sits.
Melt 6 tablespoons of butter then add about 6 tablespoons of granular sweetener of choice. Add cinnamon to taste and mix until butter melts the sweetener. Soak each pancake with the mixture.
Heat skillet to no more than 300F. Lather cooking surface up with oil. Cook pancakes. Once flipped, spread cinnamon butter mixture over each pancake.
Soften 1 ounce cream cheese, 3.5 tablespoons butter. Mix. Gradually add 1/2 cup confectioner’s swerve until you get a slightly pasty consistency. Drizzle over pancakes.
Carb count: <3 net carbs per pancake, or 6-8 carbs per serving.
Serving size: Whole plate!
Enjoy, my keto friends!