LOW CARB PANCAKES

Ingredients2 large eggs1 tbsp water2 oz cream cheese, cubed⅔ cup almond flour (superfine, NOT almond meal)1 tsp baking powder2 tsp vanilla extract½ tsp cinnamon½ tsp SweetLeaf stevia(or 2 tbsp regular sugar if not low carb)Butter + sugar-free syrup for serving🔪 Instructions1. Blend the BatterAdd to blender in this order: eggs → water → cream cheese → dry ingredients.Blend until completely smooth.Let the mixture rest for 2 minutes to thicken.2. Cook the PancakesHeat a non-stick skillet over medium.Pour 3–4 tbsp batter per pancake.When small bubbles appear, flip.Cook until both sides are golden.Repeat until all batter is used.3. ServeAdd butter and your favorite sugar-free syrup.Enjoy warm!💡 Tips for Best ResultsUse superfine almond flour, not almond meal (almond meal is grainy with dark specks).Letting the batter rest helps it thicken.Cook on medium heat — too hot and they’ll burn before cooking through.Make extra! They store and reheat beautifully.🧊 StorageKeep cooked pancakes in the fridge up to 5 days.Reheat in the microwave or toaster.Or freeze individually wrapped for 1–2 months.🍽️ Nutrition (per 3 pancakes)Calories: 391Carbs: 7.8 gFiber: 3.6 gNet Carbs: ~4 gProtein: 14.9 gFat: 33 g