2 eggs
5 tsp gluten-free flour
1 1/2 tsp sugar
1 tsp butter, melted
8 ounces cream cheese, softened
1 tsp vanilla
1 1/2 tsp cinnamon (optional)
Lightly beat eggs in the large bowl. Add softened cream cheese, flour, sugar and butter. Mix until well combined. Add vanilla and cinnamon. Spray pre-heated skillet. This is where I use a small measuring cup to place the amount of batter I need on the pan, but you can use whatever you use to make your pancakes. Cook pancakes about 3 minutes on medium to low heat. Turn and brown other side. Because the main ingredient in these pancakes is cream cheese, they will not have the same consistency as regular pancakes. They will be more like cheesecake, soft, but not runny. Also, this recipe only makes about 6-8 small, and I do mean small pancakes. Once you've made them, you'll be oh so glad you did! Have fun! It's dessert for breakfast today!
These sound yummy--do you think it would work with regular flour? We don't have to do gluten-free, and some of your recipes sound so good!! Maybe I'll just have to try it and see!! Keep up the great cooking!
ReplyDeleteCathy,
ReplyDeleteYes, it should work with regular flour. The origina recipe calls for regular all purpose flour. Let me know how it turns out. I felt like I was eating "healthy" cheesecake!