Low Carb Almond Flour Pancakes

2 oz Cream Cheese
0.50 tsp Cinnamon, ground
15 mL Water, tap
1 tsp Baking Powder
2.66 serving Bob's Red Mill Almond Flour - per 1/4 Cup
1 serving Great Value No Calorie Stevia
2 serving Large eggs
1 tsp Vanilla Extract

Spark Recipe Ingredient Conversions:
2 large eggs
2 tsp water
2 oz cream cheese
2/3 cup almond flour (I used Honeywell)
1 tsp baking powder
1 tsp vanilla extract
0.5 tsp ground cinnamon
1 tsp Great Value Powdered Stevia


1. Add all wet ingredients to blender, eggs, water, and cream cheese. (I melted cream cheese in microwave first to help with speed of blending).
2. Blend until smooth, scraping dow the sides if needed. Add dry ingredients and repeat with blending. Let batter sit for 2 minutes.
3. Heat a non-stick skillet to medium heat. For each pancake, pour 3-4 tablespoons of batter onto skillet.
4. Once you start to see bubbles form, flip and continue to cook until pancake is browned on each side. Continue until you have used all pancake batter.
5. Serve pancakes topped with butter & sugar free syrup. (not included in calorie count.)

*I calculated each pancake as 1 serving because the batch makes 5 pancakes and the math didn't work well otherwise. This will yield a pancake that gives 3grams of net carbs.*


Serving Size: Makes 5 medium pancakes. Each pancake is one serving.