Cream Cheese Pancakes (low-carb, gluten-free)

Yes, low-carb.  Yes, low-sugar.  Yes, gluten-free.  And they did pancake-like things in the pan, like sticking together and browning (after trying a large number of so-called pancake recipes, you would want to qualify it too).  As the pan got hotter, they started looking more like flowers and less like rounds, but still were tasty.

I doubled the recipe I found on the "I Breathe... I'm Hungry..." blog, and thought that nicely fed two hungry people.  Are they as good as floury, fluffy pancakes?  Well, no.  But when you eat lower-carb, you learn to find satisfaction with other things that seem kind of like other things.  And these are a pretty good version of almost pancakes!

Ingredients

• 2 oz cream cheese
• 2 eggs
• 1 packet stevia (or any) sweetener
• 1/2 teaspoon cinnamon

Instructions

• Put all ingredients in a blender or magic bullet. Blend until smooth. Let rest for 2 minutes so the bubbles can settle. Pour 1/4 of the batter into a hot pan greased with butter or pam spray. Cook for 2 minutes until golden, flip and cook 1 minute on the other side. Repeat with the rest of the batter. Serve with sugar free syrup (or any syrup of your choice) and fresh berries.

Notes

Approx nutrition info per batch: 344 calories, 29g fat, 2.5g net carbs, 17g protein