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).