2oz cream cheese(I do room temp but, not necessary)
3tbsp coconut flour
2tbsp heavy cream
1tbsp sweetener(I used swerve.
1/2tsp baking powder
Puree all ingredients in a blender until smooth and fluffy. Wait a couple of minutes for the bubbles to settle and batter to thicken a little.
Fry pancakes in a buttered pan over medium heat, 1-2 minutes on per side. (It’s time to flip when bubbles form at the edges.) Repeat as needed until all the batter is used up.
Note: if using cast iron, I would suggest cooking these on low. They brown fast
Yield: 4 3-inch pancakes(serves 2)
Cal: 267 Fat:21g Carb:4g Protein:9g
Your choice of sausage patties(I used Johnsonville Vermont Maple= <1g carb)
1 fried egg= <1g carb
Cheese(optional)(I used 1tbsp off block cheddar)= >1g carb
I made “syrup” with 1tbsp butter, a dash of sweetener, and a smidgen of maple extract(just enough for a hint of flavor).
Take everything and sandwich it between 2 pancakes.
It was all worth it. All together, it came out to 5g carbs.
Notes: these store and reheat well. I make the pancakes in batches of 3. I cook them all on a cast iron skillet(in a thin layer of bacon grease) and reheat individual portions in the microwave for 15sec at a time. They have never dried out on me.