Blueberry Cream Cheese Pancakes
These blueberry cream cheese pancakes are the perfect pancake substitute when trying to keep down your carb count while keeping it simple!
Servings 3 pancakes
- 4 tsp Coconut Flour
- 2 1/2 tbsp Sweetener monkfruit erythritol blend, sugar or sweetener of choice
- 1/2 tsp Baking Powder
- 2 Egg room temp
- 2 oz Cream Cheese room temp
- 1 tsp Vanilla Extract
- 1 tbsp Mayo
- 20 Blueberries
Gather all the ingredients. Note – For quick room temperature eggs, submerge egg in warm water for 3-5 min. For quick room temperature cream cheese, take amount needed and microwave for 10-15 sec.
Pre-heat pancake iron.
In food processor, add Coconut Flour, sweetener, baking powder, eggs, cream cheese, vanilla extract, mayo, blueberries and lightly pulse until combined.
Pour batter into pancake iron and cook for 3-4 min until browned to liking. Top with optional blueberry and enjoy!
Calories: 160kcal | Carbohydrates: 4g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 205mg | Potassium: 76mg | Fiber: 2g | Sugar: 2g | Vitamin A: 420IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg