These delicious low carb pancakes are perfect as breakfast or a dessert treat- and are fantastic used as savory crepe- rolling up turkey, ham, cheese- you name it.
- 4oz Cream cheese (room temp)
- 4 Lg. eggs
- small pinch of cinnamon
- small pinch of sea salt
- 1/8 cup coconut flour (can use almond flour too)
Put eggs in food processor or blender. Pinch apart cream cheese and add with eggs, then sprinkle in flour, salt, and cinnamon. Pulse until incorporated, then let the mixture rest for a minute or two. Next, grease a HOT skillet or cast iron pan. Pour the batter in, about 6oz. Cook roughly one minute per side until bubbles form around the crepe. Flip, and finish cooking an additional minute. Serve with organic butter and berries of your choice!