Makes 6 large pancakes

Prep/Cook time: 10 minutes

 

4 eggs, room temp

4 ozs cream cheese, room temp

1 cup almond flour, I use Anthony’s Culinary

1 Tbsp. Bulletproof Brain Octane

2 scoop Bulletproof Collagen powder

1 tsp baking powder

1 tsp raw apple cider vinegar

1/2 tsp sea salt

1 Tbsp ghee or butter 

 

*Optional-

Sprinkle a tablespoon of fresh blueberries or Lily’s stevia sweetened chocolate chips, on top of each pancake before flipping.

 

Serve with:

Butter or ghee, Lakanto maple syrup blend or organic maple syrup.

 

Directions:

1. Heat cast iron skillet or griddle on med/high heat

2. Place a teaspoon of ghee in pan and spread to cover surface.

 

Meanwhile make batter:

1. Place all ingredients (except ghee) in blender.

2. Pour 1/3 cup in center of skillet (adjust heat, if necessary)

3. After a few minutes flip (approx 3 min per side)

4. Serve immediately