GG’s Keto Extra Special Pancake/Waffle Batter

INGREDIENTS

• 4 ounces cream cheese, softened
• 4 eggs
• 2 tsp vanilla extract,
• 1 tsp Vanilla powder
• 1 tbsp Confectioners Swerve 

INGREDIENTS 2

• 4 tbsp Coconut Flour
• 1 tablespoon Rumfords Aluminum Free Baking powder
• ½ tsp dash cinnamon
• 1 tsp Lakanto Sugar Free maple syrup
• 3 tbsp Almond milk or heavy whipping cream to thin batter
• pinch of Himalayan Pink salt.

For waffles add:

• 1 tbsp melted butter

Directions

1. Combine cream cheese, eggs, vanilla, swerve, maple syrup, and cinnamon with a blender or mixer.
2. If you are making waffles, add melted butter to waffle batter if desired.
3. Sift together the baking powder and coconut flour, to remove all lumps and then blend into egg mixture until well combined.
4. Let the batter sit for a few minutes, the coconut flour will cause the batter to thicken a bit.  Add almond milk or Heavy whipping cream, just a bit at a time to thin it again.

For Pancakes:

1. In a greased skillet over medium to low heat  (I found it useful to start on a lower heat, because too high of heat will cause them to burn quickly), pour batter to form circles about 6 inches in diameter.
2. In about 2 -3 minutes, the edges will begin to brown and little bubbles appear on top of the pancake.  Then they POP.
3. When most bubbles have popped and the edges are browned a little flip the pancake.  (don’t press down on it like a burger, you want to keep it fluffy)
4. Cook on the other side 2-3 minutes, or until golden brown.

For Waffles:

1. Use Waffle Iron and cook until desired brownness.