Ingridients:
57 g (2 oz) of cream cheese
2 eggs
4 drops of liquid sweetener
1/2 tsp of cinnamon
Recipe:
Put the cream cheese, eggs, 2 drops of sweetener, and cinnamon in a blender and blend until smooth.
Let the mixture rest for 2 minutes so the bubbles can settle.
Pour 1/4 of the batter into a hot pan greased with butter or non-stick spray. Cook for 2 minutes until golden, flip and cook 1 minute on the other side. Repeat with the rest of the batter.
Serve with the strawberries and whipped cream. two pancakes per serving
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