This was so unbelievably fantastic that I think this will be breakfast every weekend for the foreseeable future. I used the mason jar lid trick to get the eggs the right shape and size.
- 2 eggs
- 2 oz cream cheese
- 1 tbsp water
- 1 tsp vanilla extract
- 2/3 cup almond flour
- 2 tbsp erythritol/monkfruit blend
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
Blend eggs, cream cheese, water and vanilla in your blender until smooth.
Add dry ingredients (almond flour, sweetener, baking powder and cinnamon) to the blender and blend for another minute or so until smooth again.
Pour 1/6 of mixture into a non-stick pan and wait until bubbles start to form on top. When you see the bubbles, flip the pancakes and wait another minute or two until the bottom has browned to your liking.