Easy Cheesecake Pancakes
Cream Cheese Pancakes – Eggs – Cream Cheese – Almond Flour – Erythritol or Sugar – Vanilla Essence – Baking Powder – Blueberries
Add all the Cream Cheese Pancakes with Blueberries ingredients into the jug of a blender, except the blueberries.
Blend the Blueberry Pancake Ingredients on the high-speed setting until it becomes creamy and smooth. Pour the batter into a mixing bowl.
Add the fresh blueberries to the Cream Cheese Pancake Batter. Let the batter rest for 3 minutes before pouring on the pan.
Heat a non-stick pancake griddle or crepe pan under medium heat. Rub the surface of the pan with a piece of absorbent paper covered with a teaspoon of coconut oil or butter.
Pour 2 tablespoons of batter per Cream Cheese Blueberry Pancake. Not more, or it won't be easy to flip them without breaking especially if you use heavy fresh blueberries.
Cook until you see bubbles forming on the surface and the sides start to dry. Flip on the other side and cook the Cream Cheese Blueberry Pancakes for another couple of minutes.
Serve the Keto Cream Cheese Blueberry Pancakes immediately with a drizzle of sugar-free maple syrup, a few more fresh blueberries, and peanut butter.
NET CARBS FAT PROTEIN
Serving: 1 Pancake Makes: 16 Pancakes
Prep: 5 Minutes Cook: 2 Minutes