Ingredients
- 1 cup Almond flour (super-fine)
- 2 oz Cream cheese (softened)
- 3 large Eggs
- 1 tsp Baking powder
- 1 tsp Vanilla extract
- 1 tbsp Granulated erythritol (or sweetener of choice)
- A pinch of salt
- Butter for the griddle
👩🍳 Instructions
- Blend the Batter: For the fluffiest texture, throw all the ingredients into a blender and blend until completely smooth. Let the batter sit for 2 to 3 minutes to thicken up.
- Heat the Griddle: Melt a little butter on a non-stick skillet or griddle over medium-low heat.
- Pour and Cook: Pour the batter into small circles (about 3–4 inches wide—smaller pancakes are much easier to flip!).
- Watch for Bubbles: Cook for about 2–3 minutes until small bubbles form on top and the edges look set.
- Flip Gently: Carefully flip and cook for another 1–2 minutes until beautifully golden brown on both sides.
💡 Quick Pro-Tip for Sharing:
Why this works: The secret to that insane, fluffy texture is letting the baking powder react with the cream cheese and eggs in the blender. It creates a rich, soufflé-like rise without needing a single gram of flour!