Low Carb (gluten and grain free) Pancakes

An oopsie roll variation...refrigerates and reheats beautifully for breakfast on the go all week! Recipe makes about 24 pancakes, approximately 1 carb per pancake when made with Philadelphia cream cheese.

8 oz cream cheese, slightly softened
7 eggs, separated
1/4 c. almond or peanut butter
1 Tbsp cinnamon
4 droppers of NuNaturals stevia (I use 2 droppers of vanilla crème and 2 droppers of English toffee)
1 tsp baking powder
1/2 c. blueberries (optional)

Separate eggs and beat egg whites until pretty stiff (usually about 3-4 minutes)

In another bowl combine remaining ingredients and (using same beaters) blend everything together but the egg whites. Make sure the cream cheese is well incorporated!

Add egg whites and blend on low until fully incorporated.

Fry over medium/low heat in coconut oil or butter, flipping when bubbles start to appear on first side and then cooking for an additional 2-3 minutes on 2nd side.

Notes: Add blueberries after you put on the skillet, 4-5 per pancake (if you are using them). Make them about 5-6 inches in diameter...if they break when you flip them, turn the heat down.

Serve with sugar free syrup (if you roll that way) or heavy whipped cream.

The Perfect Gluten free (paleo) Pancake

Ok...let me tell you about these pancakes. They rock. They are the best that I have made...and we make pancakes almost every weekend. The subtle banana is awesome, almost like banana bread. The taste and texture are spot on. I have found my magic pancake recipe. The only problem (if you consider it a problem...and I don't) is that it makes a lot. Like 30.

On a high note, you can make normal size pancakes with this recipe and flip them without screwing them up. That's been a problem with lots of the other things I've tried...they all recommend 3 inch pancakes. Really??? Silver dollar pancakes were cool when I was 5...I don't want to have to eat 20 of the things to be full, plus that takes forever to cook them all. With this recipe, in my non-stick pan with no additional grease, oil or butter, I made 5-6 inh pancakes with little problem. (I am not a master flipper....you can do it too!! Promise!)

Yum. Eat. Enjoy!

1.5 c almond flour (I use Honeyville Farms (google it...its' the cheapest and the best you'll find.)
3/4 c coconut flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon (optional)
8 eggs
2-3 Tbsp honey
2/3 c canned coconut milk (I use jfc or Thai kitchen)
1 banana

Put everything in a blender and run it until everything is smooth and well combined. Then run it for another 45 seconds.

Pour pancakes in a preheated skillet (I let mine heat up the entire time I'm making the batter, I have found this removes the crappy initial batch problem!)

Cook on first side until bubbles form in all areas of the pancake. For me, on med-low, it takes about 3 minutes. Flip. Cook for 1.5 to 2 minutes or until cooked through.