Delicious pancakes that are fluffy when freshly made.  These can be made either with my Grain-Free, Gluten-Free Bake Mix or Gluten-Free Bake Mix 2.  I loved these.  There are so many low-carb pancakes, however, I am real picky about my pancakes and crepes.  They need to taste like the real thing and these do.

4 oz cream cheese, softened (125 g)
4 eggs
Liquid sweetener to equal 2 tsp sugar, (10 mL)
  OR 1 packet coffee sweetener
1/2 tsp vanilla extract (2 mL)
2/3 cup Gluten-Free Bake Mix 2, (150 mL)
1 tsp baking powder (5 mL)

In food processor, process cream cheese, eggs, liquid sweetener, OR coffee sweetener and vanilla extract.

In medium bowl, combine Gluten-Free Bake Mix 2, OR Grain-Free Bake Mix, buckwheat flour and baking powder.  Add to wet ingredients, process.  Refrigerate batter 10 minutes.  It thickens up a bit by doing this, although you can proceed right away.  The pancakes spread a little more when the batter is warm.  Use a heaping tablespoon {4 tsp; 20 mL)} of batter, pour onto lightly greased nonstick skillet that has been heated over medium heat.  When bubbles form, use two spatulas to carefully turn the pancakes.  

Usually one can get 4 to 5 pancakes in a big skillet.  Don’t overcrowd your skillet as the pancakes will run into each other and also be more difficult to flip.  Cook the flipped pancakes very briefly on the other side.  Repeat with the remaining batter.  Serve generously buttered with low-carb maple syrup, if desired or make sweetened butter flavored with ground cinnamon.

Yield:  23 pancakes

1 pancake
46.6 calories
2.2 g protein
3.5 g fat
0.1 g fiber
1.4 g net carbs 

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