Almond Cream Cheese Pancakes

By LimericksLady

Ingredients

• 1/2 1/2 1 cup plus 1 tbsp almond flour (60g)
• 1/2 1/2 1 cup plus 1 tbsp almond flour (60g)
• 1/2 1/2 1 cup plus 1 tbsp almond flour (60g)
• 1/2 1/2 1/2 cup full fat cream cheese (125g) or cottage cheese
• 1/2 1/2 1/2 cup full fat cream cheese (125g) or cottage cheese
• 1/2 1/2 1/2 cup full fat cream cheese (125g) or cottage cheese
• 4 4 4 eggs
• 4 4 4 eggs
• 4 4 4 eggs
• 1/2 1/2 1/2 tsp cinnamon
• 1/2 1/2 1/2 tsp cinnamon
• 1/2 1/2 1/2 tsp cinnamon
• 1 1 1 tsp baking powder
• 1 1 1 tsp baking powder
• 1 1 1 tsp baking powder
• 1 1 1 tsp vanilla
• 1 1 1 tsp vanilla
• 1 1 1 tsp vanilla
• 1 1 1 tsp granulated sweetener (optional)
• 1 1 1 tsp granulated sweetener (optional)
• 1 1 1 tsp granulated sweetener (optional)
• butter for frying
• butter for frying
• butter for frying

Preparation

Step 1

Mix all ingredients in a blender.
Fry pancakes in melted butter in a non-stick pan over a medium heat. Turn over once the centre begins to bubble. The pancakes should be smallish, ca 10-12 cm in diameter. About the right size to fit them in the toaster the next day should you be so lucky to have any leftovers.