Cream cheese pancakes (low carb and gluten free)

Recipe adapted from ibreatheimhungry.com

yields four 6" pancakes

Ingredients:

• 2 oz cream cheese
• 2 eggs
• 1 tsp Stevia or any granulated sugar substitute 
• ½ tsp cinnamon

Preparation:

1. Put all ingredients in a blender or magic bullet. Blend until smooth. Let rest for 2 minutes so the bubbles can settle.
2. Pour ¼ of the batter into a hot greased pan. Cook for 2 minutes until golden, flip and cook 1 minute on the other side. Repeat with the rest of the batter.
3. Serve with sugar free syrup (or any syrup of your choice) and fresh berries.

* For a more thick, fluffier pancake see preparation below:

1. Separate the egg yolks from the egg whites. 

2. Place egg whites in a mixer and mix on high until stiff peaks form (this will take a few minutes)

3. Blend the egg yolks, cream cheese, stevia, and cinnamon in a blender or magic bullet

4. Gently fold in the egg yolk mixture with the egg whites. Then cook on hot greased pan like directions above.