2 eggs

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

1/2tsp vanilla

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).

Last step:

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.

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