Cream Cheese Pancakes
Servings: 4
INGREDIENTS:
60g cream cheese
2 eggs
1 tsp xylitol granules
½ tsp cinnamon
INSTRUCTIONS:
Put all ingredients in a blender. Blend until smooth. Let rest for 2 minutes so the bubbles can settle.
Pour ¼ of the batter into a hot pan greased with butter or spray ‘n cook.
Cook for 2 minutes until golden, flip and cook 1 minute on the other side.
Repeat with the rest of the batter.
Serve with sugar free syrup (or honey if allowed) and fresh berries.
These pancakes freeze very well and can be reheated in the microwave for 30 – 45 seconds.
I am not very fond of the consistency but I can get used to it.
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Happy Cooking :)