- 3 eggs
- 3 oz cream cheese (full fat)
- 2 oz heavy cream
- *2 Tbsp coconut flour
- 1/4 tsp baking soda
- pinch of salt
- dash of cinnamon
- splash of pure vanilla
Blend it all together, let it rest for a minute or two, grease the skillet, the first time… and go… no need to add butter between each batch, unless it sticks. This recipe made about 14 little pancakes, perfect for two.
*You could use fine almond flour as well, but if you do, use only 1 oz of heavy cream. Add more cream to thin the batter/pancake.
Rasberry Topping
- 6-8 oz Rasberries
- 8 grams Swerve
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