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10Ingredients
45Minutes
480Calories
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Ingredients
US|METRIC
4 SERVINGS
- 8 eggs
- 8 oz. cream cheese (room temperature)
- 2 Tbsp. sugar substitute
- 4 tsp. vanilla extract
- 1/2 cup coconut flour
- 4 tsp. baking powder
- 1/4 tsp. ground cinnamon
- 1 1/2 cups fresh blueberries (large)
- 2/3 cup water
- 1/3 cup sugar substitute (depending on how sweet you want it)
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat340 |
| % DAILY VALUE |
| Total Fat38g58% |
| Saturated Fat22g110% |
| Trans Fat |
| Cholesterol485mg162% |
| Sodium860mg36% |
| Potassium350mg10% |
| Protein18g |
| Calories from Fat340 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber4g16% |
| Sugars11g |
| Vitamin A25% |
| Vitamin C10% |
| Calcium40% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Jo Aragon 5 years ago
Loved them!!! I doubled the recipe and used 15 eggs (3/4 what ways req.) then used 5 egg whites. (To tone down “eggy” taste). I also added a tsp. of xanthan gum. To begin I measured flour and baking powder and the added 2oz. Of cream cheese and blended that with a pastry blender. Next I put the rest of the cream cheese in Kitchenaid, with whip attachment and put in 2 eggs and whipped til all integrated. Whipped egg whites with cream of tartar til frothy. Added the rest of the eggs one at a time , added egg whites then flour. Buttered griddle and cooked. Yielded 32 good size pancakes.