These were wonderful pancakes with a great texture. They are super simply spread with softened butter, however, also good with a little sugar-free maple-flavored pancake syrup, if desired. I only had frozen blueberries on hand, however, fresh blueberries would also work in this recipe.
4 large eggs
4 oz cream cheese (125 g)
Liquid sweetener (sucralose or stevia) to equal 1/4 cup (60 mL)
1 tbsp light-tasting olive oil (15 mL)
1 tsp maple extract, OR (5 mL)
  vanilla extract
11/4 cups Gluten-Free Bake Mix 2, OR Keto Bake Mix (425 mL)
1 tsp baking powder (5 mL)
1/2 cup frozen, OR fresh blueberries (250 mL)

In blender or food processor, combine eggs, cream cheese, liquid sweetener, olive oil, maple, OR vanilla extract; blend well.  Then add Gluten-Free Bake Mix 2 and baking powder; blend well again, stopping blender or food processor to scrape down sides until all pancake batter is incorporated and smooth.  Stir in frozen, OR fresh blueberries.

In nonstick frying pan brushed very lightly with olive oil, over medium heat cook 2 tbspfuls (30 mL) pancake batter at a time.  When bubbles form, flip and cook briefly on the other side.  Serve with soft butter.

Helpful Hints:  If using frozen, unsweetened blueberries, cook the pancakes a little longer over very low heat to make sure the pancakes are cooked through.  The berries will release some liquid as they cook and that is the reason.

Yield: 15 pancakes
1 serving
98.6 calories
3.9 g protein
7.6 g fat
0.2 g fiber
2.8 g net carbs

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