These pancakes are mixed up in the blender. These pancakes don’t have any sweetener, because they’re served with SF Syrup which is sweet. If you’re not serving with syrup you might want to add a little Sugar Free Sweetener of your choice.
•4 Large Eggs
•4 ozs. Cream Cheese
•1 Tbl. Full Fat Yogurt or Sour Cream
•2 Tbls. Unsweetened Almond Milk
•1/4 tsp. Vanilla Extract
•3/4 Cup Blanched Almond Flour
•3 Tbls. Coconut Flour
•1-1/2 tsps. Baking Powder
•1/8 tsp. Salt
•2 Tbls Salted Butter, melted and cooled down a bit
•1 Container of Raspberries
•Avocado Oil, to coat griddle or frying pan
Additional Ingredients for topping pancakes:
•Sugar Free Syrup
1.) Add first 10 ingredients, in order listed into your blender. Blend until well combined.
2.) Heat Nonstick skillet or griddle to low/medium heat. Add a little Avocado Oil to coat pan or griddle.
3.) Test pan with one mini pancake to make sure temperature is good. (This is the sacrificial pancake). Once pan temperature is right, pour silver dollar sized pancakes into skillet.
4.) Break up fresh raspberries into smaller pieces, and lay on top of pancake batter in skillet. When pancakes begin to bubble, check them and flip them over.
5.) Keep pancakes warm on a cookie sheet in oven at 250•
6.) Serve with softened Butter and hot Sugar Free Syrup