Sugar Free Sheila's Protein Pancakes
- Number of Servings: 12
Ingredients
1 (8 oz) block of cream cheese5 eggs1 T Splenda1 t Vanilla ExtractVegetable oil for frying
Plop the cream cheese inside the measuring cup. Don't be messy like me. Microwave it at high for about a minute. I would do it for 2 minutes and have pieces of burnt cream cheese which are AWESOME! But if you're not as adventurous as I am then 1 minute is fine. Prepare yourself for the wonderful smells that will fill up your kitchen and make your tummy growl and say, "Hurry with breakfast already!"
Stir the cream cheese until it is softened and well-blended. Add Splenda and vanilla extract. Stir some more
Add eggs one at a time, beating after each addition. You might think that it will be too much for your two-cup measuring cup, you may use a bowl or a bigger measuring cup. I like using a measuring cup because it has a handle and makes cooking the pancakes easier
The egg rings get a short bath in the oil and then placed on the pan like so. Turn on the stove, medium-high is fine. I make sure that the pan is hot before I pour the batter in.
So anyway pour one scoop's worth of batter into the egg rings and let it cook until the sides are dry. It also helps to wiggle the egg rings gently one by one to make sure nothing is sticking to it.
Remove the egg rings. If there is a sticking issue, just use a spatula to gently nudge the sticking part until it lets go of the egg ring. Flip each pancake. Marvel at the nice browned side. Did I mention the really wonderful smells filling your kitchen? Well this time it's filling the entire house. It made my DH run downstairs to find out where they were coming from.
Once you feel like the pancakes are browned on the other side, remove them from the pan. Add more oil, if needed, for the next batch. I always dip the egg rings before each batch. With this batch I make 12 mini pancakes. The number depends on the size of the egg rings you will use.
Number of Servings: 12
Recipe submitted by SparkPeople user HEATHERWAGNON.
Stir the cream cheese until it is softened and well-blended. Add Splenda and vanilla extract. Stir some more
Add eggs one at a time, beating after each addition. You might think that it will be too much for your two-cup measuring cup, you may use a bowl or a bigger measuring cup. I like using a measuring cup because it has a handle and makes cooking the pancakes easier
The egg rings get a short bath in the oil and then placed on the pan like so. Turn on the stove, medium-high is fine. I make sure that the pan is hot before I pour the batter in.
So anyway pour one scoop's worth of batter into the egg rings and let it cook until the sides are dry. It also helps to wiggle the egg rings gently one by one to make sure nothing is sticking to it.
Remove the egg rings. If there is a sticking issue, just use a spatula to gently nudge the sticking part until it lets go of the egg ring. Flip each pancake. Marvel at the nice browned side. Did I mention the really wonderful smells filling your kitchen? Well this time it's filling the entire house. It made my DH run downstairs to find out where they were coming from.
Once you feel like the pancakes are browned on the other side, remove them from the pan. Add more oil, if needed, for the next batch. I always dip the egg rings before each batch. With this batch I make 12 mini pancakes. The number depends on the size of the egg rings you will use.
Number of Servings: 12
Recipe submitted by SparkPeople user HEATHERWAGNON.
Nutritional Info Amount Per Serving
- Calories: 97.0
- Total Fat: 7.9 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 1.9 g
- Dietary Fiber: 0.0 g
- Protein: 3.8 g