19 August, 2018
Almond flour cream cheese Pancakes With Strawberries & cream topping
Almond flour cream cheese Pancakes
Ingredients
Pancakes:
- 4 eggs
- 1 cup almond meal/flour
- 16 oz cream cheese
- 1 Tablespoon vanilla
- 1 Tablespoon Butter
- 1 teaspoon cinnamon
- 1 teaspoon maple extract
Whipped Cream:
- 2 cups of heavy whipping cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 teaspoon of liquid sucralose or your choice of sweetener whatever is equal to 1 cup of sugar
Strawberry compote:
- 1 pound of fresh strawberries
- 2 tablespoons of water
- 1 teaspoon of liquid sucralose or your choice of sweetener whatever is equal to 1 cup of sugar
Instructions
Pancakes:
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Put all ingredients in a blender or magic bullet. Blend until smooth.
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Let rest for 2 minutes so the bubbles can settle.
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Pour small amount of the batter (I use silicone Egg/Pancake rings) into a hot pan greased with butter, pam spray or coconut oil.
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Cook for 2 minutes until golden, flip and cook 1 minute on the other side.
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Repeat with the rest of the batter.
Whipped Cream:
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combine all whipped cream ingredients in a bowl
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use a whisk attachment for your hand mixer, blend until it forms Peaks.
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Store in a Tupperware dish in the fridge.
Strawberry Compote:
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Rinse the strawberries and drain them.
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Dice up the strawberries and place in a medium pan. 3) Cook on low heat, after about 5 minutes the strawberries will start to break down & release their own juices.
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Allow to cook for approximately 10-15 minutes total. 5) Remove from heat and stir in Sweetener.