So apparently, these are carb-free and gluten-free and still taste like fried cheesecake.  Add to that the fact that they look like crepes and I’m sold.  Let’s experiment . . .

Cream Cheese Pancakes

Yield: Four 6-inch pancakes

Serving Size: 1 pancake

Ingredients

  • 2 oz cream cheese

  • 2 eggs

  • 1 packet stevia (or any) sweetener

  • 1/2 teaspoon cinnamon

Directions

  1. Put all ingredients in a blender or magic bullet. Blend until smooth. Let rest for 2 minutes so the bubbles can settle.

  2. Pour 1/4 of the batter into a hot pan greased with butter or pam spray.

  3. Cook for 2 minutes until golden, flip and cook 1 minute on the other side.

  4. Repeat with the rest of the batter. Serve with sugar free syrup (or any syrup of your choice) and fresh berries.

Notes

Approx nutrition info per batch: 344 calories, 29g fat, 2.5g net carbs, 17g protein