The fourth and final installment in my series of pancake recipes this week, these are a tasty option for those of you who eat cultured dairy. The cream cheese gives them a wonderfully rich, creamy, and decadent texture, as well as plenty of healthy dairy fat to keep you full throughout the morning.
4 ounces cream cheese, at room temperature
1 tbsp coconut flour
Oil for cooking
Blend together all of the ingredients except the cooking oil. (I used a hand blender.) Heat up your skillet, add cooking oil (I opted for coconut), and then drop your batter onto the hot skillet, spreading with the back of your spoon into pancake-like shapes. This recipe makes four pancakes, enough for two side-dishes or one main dish. (I ate my pancakes as a sweet accompaniment to two soft-boiled eggs.) They are delicious with fruit or maple syrup.
I am sharing this recipe at Simple Lives Thursday, It’s A Keeper Thursday, Cooking Thursday, Turning the Table Thursday, Pennywise Platter Thursday, Frugal Food Thursday, Fresh Food Friday, Fat Camp Friday, Friday Favorites, Sweet Tooth Friday, Foodie Friday, Friday Potluck, Fresh Bites Friday, Fight Back Friday, Friday Food, and Feed Me, Tweet Me, Follow Me Home Friday.