BLUEBERRY MAPLE CREAM CHEESE PANCAKES




BLUEBERRY MAPLE CREAM CHEESE PANCAKES  

These were super pancakes with a great texture and an amazing flavor! They taste like normal high-carb pancakes. They were wonderful simply spread with softened butter, however, also great 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 to equal 1/4 cup (60 mL)

  sugar

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 (300 mL)

  11/2 cups Keto Bake Mix, OR straight exchange

  for Grain-Free Bake Mix (same amount as Bake Mix 2)

1 tsp baking powder (5 mL)

2/3 cup frozen, unsweetened blueberries (150 mL)

  (OR use fresh blueberries)



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 (or alternative) 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: 16 pancakes

1 serving

93.3 calories

3.7 g protein

7.1 g fat

0.2 g fiber

2.8 g net carbs 


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