Prep Time: 10m

Cook Time: 15m

Total Time: 25m

Serves: 4

Yield: 8-10 pancakes/waffles



4 ounces cream cheese, softened

4 eggs

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.

For Pancakes:

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.
For Waffles:

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.

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