Ingredients

The following ingredients have 3 Servings
  • 4 ounces cream cheese (softened)
  • 3 large eggs
  • 1/4 cup unsweetened almond milk ((use hemp milk for nut free))
  • 1 tsp vanilla extract
  • 1 cup almond flour ((sub sunflower seed flour for nut-free))
  • 3/4 cup chocolate whey protein powder ((can sub egg white protein))
  • 1/3 cup Swerve Granular
  • 2 tsp baking powder
  • 1 tbsp cocoa powder
  • Oil or butter for the pan

Instruction

  • In a large blender, combine the cream cheese, eggs, almond milk, and vanilla extract. Blend until smooth.
  • Add the almond flour, protein powder, sweetener, baking powder, and cocoa powder and blend again until well combined and smooth.
  • Heat a large nonstick skillet or griddle over medium heat and lightly grease with a little oil. Use about 3 tablespoons of batter for each pancake. Cook until bubbles begin to appear on the tops and the edges are set and dry, 3 to 4 minutes.
  • Carefully wiggle a thin-bladed spatula under the pancakes and flip over. Continue to cook until the second side is nicely browned, another 3 or 4 minutes. Repeat with the remaining batter, adding more butter or oil to the pan as needed.
  • You should get about 18 4-inch pancakes.