Ingredients
8 whole eggs
8 oz cream cheese (room temperature)
1/3 cup coconut flour
1 teaspoon vanilla extract
1 tablespoon Pyure granulated sweetener
Directions:
Combine all ingredients in a blender and allow to rest for 10 minutes. The batter will thicken up.
Grease your griddle surface thoroughly. Scoop the batter using a 1/4 cup onto the griddle and flip each pancake when bubbles start to pop thru. The remaining side should only take about a minute to minute and a half to finish cooking.
Serve with your favorite toppings and enjoy!
Makes approximately 24 -28 pancakes 3-1/2" sized
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