Tougher Cream Cheese Pancakes!

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:

1. Put all ingredients into the blender. 
2. Turn on blender and let it blend for about a minute.
3. Turn off blender and scrape down the sides.
4. Turn on blender again and blend for about another minute or less till well combined. 
5. Pour into a hot none stick pan on medium heat and cook.
6. 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!

Nutrition needs vary. Ingredient brands and recipes may change over time, so check labels if you are tracking carbohydrates or allergens.