Brunch

Cream Cheese Pancakes with coconut flour is for Breakfast.

Cream Cheese Pancakes with coconut flour takes 5 minutes to prepare.

Cream Cheese Pancakes with coconut flour takes 10 minutes to cook.

Cream Cheese Pancakes with coconut flour makes 4 servings.

The ingredients for Cream Cheese Pancakes with coconut flour are:

4 eggs
4 oz. Cream Cheese (room temperature helps)
1/2 teaspoon baking powder
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
1/3 cup coconut flour (or more)
(water to thin batter if necessary)

Here is how you make Cream Cheese Pancakes with coconut flour:

Combine in a blender (or use immersion blender and a deep bowl): the eggs, cream cheese, baking powder, vanilla, and salt. Blend well. Then if using a regular blender, pour blended mixture into a bowl; if using an immersion blender just proceed. Add the coconut flour. (Use either an immersion blender or a whisk.) Let sit for about 5 minutes and stir again. If the batter is too thick add a little water; if it is too thin add a little more coconut flour.Fry 3-to-4 inch pancakes in hot fat (bacon fat is good!) ? probably with the heat slightly lower than for regular pancakes.I like these with real maple syrup, but sliced strawberries are good too.Serving Size: about 8 smallish pancakes or 4 servings of 2 pancakes each.Number of Servings: 4Recipe submitted by SparkPeople user ANTIOCHIA.

The nutritional information for Cream Cheese Pancakes with coconut flour is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 216.7

• Total Fat: 15.8 g
• Cholesterol: 219.9 mg
• Sodium: 366.2 mg
• Total Carbs: 8.7 g
• Dietary Fiber: 4.1 g
• Protein: 9.9 g

The dietary needs meet for Cream Cheese Pancakes with coconut flour is Low Carb