Cream cheese, eggs and coconut flour are blended to make this low-carb, gluten free breakfast option that's a cross between pancakes and crepes.
4 people made this
5 large eggs
225g cream cheese
1 tablespoon maple syrup or alternative sweetener
2 teaspoons coconut flour
1 teaspoon ground cinnamon
Method Prep:10min › Cook:10min › Ready in:20min
Preheat an electric griddle pan or non stick frying pan over medium heat.
Blend eggs and cream cheese in a blender until smooth. Add maple syrup, coconut flour and cinnamon; blend until pancake batter is smooth.
Lightly grease the preheated griddle or pan. Pour batter onto the griddle to form small pancakes. Cook until edges set and do not tear when lifted with a spatula, 5 to 7 minutes. Flip pancakes gently with a rubber spatulas. Cook until second side is set, about 5 minutes. Repeat with remaining batter, greasing the griddle between batches.