Since my family is on a low-carb diet this year (yes, it works!), we’re trying some recipes that are a little different from scrambled eggs and bacon every morning. These pancakes have a little less than one carb each, plus they taste good and satisfy the cake-y craving I get some mornings. (Although, I must admit that I’d have them with syrup instead of applesauce if my diet allowed it!)
- 4 oz. cream cheese
- 4 eggs
- vanilla or cinnamon (optional)
Mix the cream cheese and eggs in a blender until smooth. The batter will resemble a crepe consistency but a little thinner.
Pour 1/8-1/4 c. batter on a greased, preheated griddle. The cakes spread very thin so don’t overdo it on the batter.
When the cake is browned on the griddle side (texture changes on the non-griddle side just like flour-based cakes), flip and finish cooking on the other side.
Serve with syrup, applesauce or powdered sugar.