Low Carb BLUEBERRY Cream Cheese Pancakes y’all.

If you are missing some yum pancakes on a Saturday or Sunday morning then these FOR SURE will not disappoint! Plus we are on a HUGE blueberry kick right now and these turned out so so so yummy!!!

Plus they are OH SO stupid easy! Imagine the simplicity or my STUPID EASY BAGELS or BREAD ROUNDS and instead of using shredded cheese, we are using cream cheese!

But in my opinion, the best part is that you DO NOT have to melt anything! That for me is the most frustrating part of some KETO recipes! Don’t get me wrong, the texture is GREAT but just too much work for me lol

OK. Back to the yummy blueberry cream cheese pancakes!

I know there are some INCREDIBLE recipes out there, this is just my accidental twist on some of them I have seen over the years. And yall. This is a DECADENT!
Plus it is NOAH approved. Only the highest seal of deliciousness and amazing flavor

INGREDIENTS:
*This is a DOUBLE BATCH recipe. You can EASILY cut this in half
2 blocks soft cream cheese
10 eggs
1.5 cups ALMOND FLOUR
1/2 cup SWERVE (or low carb sweetener of choice)
1/4-1/3 cup fresh or frozen blueberries (or drop 2-4 berries per cake)
1tsp baking powder
Dash of salt

This ELECTRIC GRIDDLE is amazing for all of your pancake and breakfast needs!! The unit can be detached from heat control and placed in dishwasher! WIN WIN!
Or make these into mini “eggo” sized waffles with the DASH MINI WAFFLE IRON. 

DIRECTIONS:
-Blend everything in a BLENDER or food processor till smooth.
-LET SIT 5-10min. So important!
-Heat skillet to med/med high and use ghee or coconut oil per batch
-Fold in blueberries to batter OR when you pour batter onto pan, drop 2-4 berries per cake. If you premix, you will get the flavor of the berries mixed in much better!
-Use 1/4 measuring cup for each pancake and drop onto skillet.
-Allow bubbles to form and flip once golden! (2-3min per side)
-Slather with butter and ChocZero Maple Syrup and ENJOY!
(OH and save 10% at ChocZero.com checkout with code RACHAELDEE)

I don’t currently have macros calculated- but if you want to do the math, they are VERY low per cake (Roughly under 1 depending on how large a cake you make)! Plus you can decrease almond flour, sub coconut flour (4 tbsp per 1 cup almond flour) to lower carbs or omit flours completely. More of a crepe like texture when flour is omitted)

 As always, Keto/LCHF and and should be simple, satisfying and sustainable! 
Make sure to pop over to my FACEBOOK page to join the conversation and keep up with my kitchen shenanigans on INSTAGRAM Stories!!

Cheers & Ketones, 

Rachael Dee