Cinnamon Keto Flapjacks

Serves: 4
Prep Time: 20 minutes
Cooking Time: 20 minutes
2 large eggs
1 tablespoon water
60g cream cheese, cubed
2/3 cup almond flour
1 teaspoon baking powder
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon Sweetleaf – stevia sweetener (or 2 tablespoons regular sugar)
butter and syrup (sugar free syrup for low carb option)
Add all the ingredients to a blender or you can use a whisk.
Start with the eggs, water and cream cheese so you don’t have anything get stuck at bottom.
Blend/whisk until smooth, scraping down the sides if needed.
Let batter sit for 2 minutes.
Heat a non-stick skillet to medium heat.
For each pancake, pour 3 to 4 tablespoons of batter onto skillet.
Once you start to see little bubbles form, flip and continue to cook until pancake is browned on each side. Continue until you have used all pancake batter.
Serve pancakes topped with butter, berries, cinnamon, yoghurt and a sweetener of choice.