Cream Cheese Pancakes
2oz. cream cheese (reduced fat)
1 packet stevia sweetener
1/2 tsp. cinnamon (optional)
1/4 tsp lemon juice
1/4 tsp vanilla
Put all ingredients in a blender or magic bullet. Blend until smooth. Let rest for 2 minutes so that the bubbles can settle. Pour 1/4 of the batter into a hot pan greased with butter or coconut oil. Cook approx. 2 mins. until golden, flip and cook 1 min. on other side. (Don’t flip too early or they will crack). Repeat with the rest of the batter. Serve with sugar-free syrup or yogurt on top with berries or peaches. Makes approx. 4 pancakes. Double for larger batch.
Keep in mind that some sugar-free pancakes have sugar alcohols which still raise your blood sugar, so I recommend using Maple Grove Farms, Vermont Sugar Free syrup http://www.maplegrove.com/product_detail.asp?pid=74 (purchase at Kroger or Wal-mart) OR my favorite option for flavored sugar-free syrup is: http://www.waldenfarms.com/products/syrup_pancake.html (Available online).
This is a surprisingly satisfying substitute for reg. pancakes. And you won’t have the sleepy feeling that usually comes afterwards. It has a good dose of protein and NO carbs! They are like a thin crepe and a nice treat for Sunday morning breakfast!
Credits: Recipe modified from Big Oven-iphone app.