Prep Time: 10m
Cook Time: 15m
Total Time: 25m
Yield: 8-10 pancakes/waffles
4 ounces cream cheese, softened
2 teaspoons vanilla extract, or sugar free vanilla syrup
1 tablespoon sugar substitute, or more to taste
4 tablespoons coconut flour
1 1/2 teaspoons baking powder
1 dash cinnamon (optional)
1/2 teaspoon maple extract (optional)
almond milk or half and half as needed
For pancakes only:
1/2 teaspoon additional baking powder
For waffles only:
1 tablespoon melted butter (optional, but recommended)
Combine cream cheese, eggs, vanilla, sugar substitute, maple extract, and cinnamon with a blender or mixer. Add melted butter to waffle batter if desired.
Add baking powder and coconut flour, blending again until well combined.
NOTE: The matter may thicken if left to sit for more than a few minutes. If this happens, just add a splash of almond milk, cream, or half and half to thin it again.
Using an electric griddle set to 300F or a greased pan over medium heat, pour batter to form circles between 4 and 6 inches in diameter.
Flip pancakes when the edges begin to harden and the surface begins to bubble. Cook on the other side 2-3 minutes, or until golden brown.
Add batter to preheated waffle iron. Cook for 5-7 minutes, or until golden brown.
Serve with butter, sugar free syrup, and/or fruit/jam.