Sugar-Free Pancakes

Credit for this recipe goes to Sugar Free Sheila.

8 oz (1 block) cream cheese

5 eggs

1-2 packets Splenda

1 tsp. vanilla extract

1 tbsp. ground flaxseed meal (optional)

Soften cream cheese. Beat until smooth. Add other ingredients and beat until smooth. (I like to start with a Kitchen Aid mixer and then finish by hand with a whisk or hand-held blender.) It is very important to get the batter as smooth as possible.

Pour into heated, greased skillet. Coconut oil works great for this. Cook much like a regular pancake.

Enjoy with butter and sugar-free pancake syrup, if you can tolerate sugar alcohols. Otherwise, drizzle with melted butter, lemon juice, and Splenda.

WAFFLES: Use this same recipe in your waffle maker. Four minutes is just the right amount of time in mine. The waffles tend to be delicate and tear more easily than a regular waffle, but this is my favorite way to prepare this recipe.

DOUBLING: Double this recipe to make a whole lot of pancakes/waffles. Keep the extras in your fridge or freezer (if you do try to freeze these, let me know how it goes).

Induction Egg-Bake Breakfast

This is a mildly sweet egg bake that makes for good leftovers. The recipe comes from a message board. I like to double the recipe so I have more leftovers.

4 eggs
4 oz cream cheese, softened
2 oz heavy cream
1/8 tsp nutmeg
1/2 tsp melted butter
3-4 pkts Splenda.

Combine ingredients. (A whisk works well to ensure that there are no lumps of cream cheese in the batter.) Pour into greased baking dish. Bake at 350 degrees for 20-30 minutes, until the center is baked through.