These low carb pancakes are so easy and fast to whip up without making a giant mess in the kitchen. The kids get so excited when they see me making them.

Here’s what you’ll need:

⁃ Blender

 ⁃ Pancake dispenser

 ⁃ Spatula

Ingredients:

⁃ 7 eggs

⁃ 8oz Block Cream Cheese

 ⁃ 1/3 Cup Coconut Flour

⁃ 1 Tbsp Honey

⁃ 1/2 Tbsp Lakanto Monkfruit Sweetener

 ⁃ Splash of Vanilla Extract

 ⁃ Heavy shake of Cinnamon

⁃ Dash of Redmond Real Salt

Basically, all the ingredients get tossed in the blender. You can pour the batter right from the blender or use a fancy pancake pourer, like the one I use to pour directly onto which ever cooking surface or vessel you prefer to use.

I love my Lodge cast iron griddle. It allows me to cook a lot more pancakes way faster. I use some type of nonstick assistance between each pour. Sometimes cooking spray, but I prefer avocado oil or bacon fat instead.

Pour the batter and watch for bubbles starting to appear before flipping. Add the toppings of your choice. Some of us top with sugar free syrup and butter. I like to top with butter, fresh blueberries and a very light drizzle of raw honey. Sometimes the kids like to spread a thin layer of peanut butter between each pancake.

When choosing a peanut butter, it’s important to read the ingredient label. Most peanut butters are loaded with highly processed, toxic seed oils so steer clear of those.

I hope you enjoy this easy recipe! Be sure to follow me on all social platforms for more fun home cooked food.