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These were wonderful, thick pancakes with a great texture and if you like chocolate, this will give you energy for the rest of the morning!  However, that said you could leave the chocolate chips out for plain pancakes. These were great simply spread with softened butter.



8 large eggs

8 oz cream cheese (250 g)

Liquid sweetener (sucralose or stevia) to equal 1/2 cup sugar (125 mL)

2 tbsp light-tasting olive oil (30 mL)

2 tsp vanilla extract (10 mL)

21/2 cups Gluten-Free Bake Mix 2, OR Keto Bake Mix (625 mL)

2 tsp baking powder (10 mL)

11/3 cup sugar-free chocolate chips, OR this one (325 mL)


In blender or food processor, combine eggs, cream cheese, liquid sweetener, olive oil and vanilla extract; blend well.  Then add Gluten-Free Bake Mix 2, OR Keto Bake Mix and baking powder; blend well again, stopping blender or food processor to scrape down sides until all pancake batter is incorporated and smooth.  Remove batter from blender into a medium bowl.  Stir in chocolate chips. 

In nonstick frying pan brushed very lightly with olive oil, over medium heat cook 1/cupful (60 mL) pancake batter at a time. Reduce the heat to medium low if the pancakes are browning too much. Bubbles will not necessarily appear on these pancakes, so slip a spatula underneath to test if they are firm on the underside, then flip and cook on the other side over low heat.  Make sure the pancakes are cooked through.  They are lovely and thick. Serve with softened butter. 

Helpful Hint:  You can make smaller pancakes by cooking 2 tbspfuls (30 mL) pancake batter at a time, making it easier to figure out when they are cooked.  I think this is probably my preference these days.  The smaller amount makes large pancakes in any case, and plenty thick enough! 

Yield: 18/36 pancakes

1 serving (Keto Bake Mix is 1 g carb less per serving 3.0/1.0 g net carbs)

160.0/80.0 calories

6.5/3.3 g protein

12.5/6.3 g fat

0/0 g fiber

4.0/2.0 g net carbs 

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