Tougher Cream Cheese Pancakes!
I did this recipe because some cannot seem to flip the original pancakes. I still receive emails about how to flip them. I must be a magician cause they couldn’t flip them. So I looked for something I could use to toughen them up without incorporating too many more carbs into the pancakes themselves.
This recipe makes 20 pancakes about a tennis ball size around.
Ingredients:
- 4 eggs
- 4.5 oz whipped cream cheese (1 carb per serving, instead of 2 like brick cream cheese)
- 1 tbsp Bob’s Red Mill Vital Wheat Gluten
- 1 tbsp Wheat Protein Isolate or Whey powder (mine 0 carb)
- 1/2 tsp maple extract (all i had left)
- couple drops of liquid sucralose
Directions:
- Put all ingredients into the blender.
- Turn on blender and let it blend for about a minute.
- Turn off blender and scrape down the sides.
- Turn on blender again and blend for about another minute or less till well combined.
- Pour into a hot none stick pan on medium heat and cook.
- When you see bubbles forming or the edges are turning brown, flip and serve.
Here’s a video to guide you if needed! 🙂 Enjoy these turned out delicious and made a perfect little side dish for my eggs and sausage breakfast!
TOUGHER CREAM CHEESE PANCAKES! #LCHF
- 4 eggs
- 4.5 oz whipped cream cheese (1 carb per serving, instead of 2 like brick cream cheese)
- 1 tbsp Bob’s Red Mill Vital Wheat Gluten
- 1 tbsp Wheat Protein Isolate or Whey powder (mine 0 carb)
- 1/2 tsp maple extract (all i had left)
- couple drops of liquid sucralose
- Put all ingredients into the blender.
- Turn on blender and let it blend for about a minute.
- Turn off blender and scrape down the sides.
- Turn on blender again and blend for about another minute or less till well combined.
- Pour into a hot nonstick pan on medium heat and cook.
- When you see bubbles forming or the edges are turning brown, flip and serve.
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