|Servings||Prep Time||Cook Time|
|2||10 mins||10 mins|
|1.||In a small bowl, beat egg white with electric mixer until stiff peaks appear. Set aside.|
|2.||In a large bowl, beat cream cheese until smooth.|
|3.||Beat egg yolks, sweetener, cinnamon, salt and flaxseed meal into cream cheese.|
|4.||Fold in the egg whites.|
|5.||Heat large heavy fry pan over medium low heat. Grease lightly with butter.|
|6.||Form pancakes using about 1/4 cup of the batter for each pancake. Cook until golden brown, about 2-3 minutes on each side. Don't rush - if the temperature is too high, the butter will burn.|
|7.||Note: can be served with butter, fruit, whipped cream, whatever you like. I made syrup by mixing sugar free honey substitute with artificial maple extract.|
There are 315 calories in 1 serving of Cheesecake Pancakes.
Calorie split: 80% fat, 6% carbs, 14% protein.
|Serving Size||1 serving|
Low carb. LCHF. Grain free. No sugars. Gluten free. Wheat free.
Per serve - Energy: 317kcal | Carb: 1.63g | Prot: 7.67g | Fat: 30.92g
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Per serve - Energy: 368kcal | Carb: 5.04g | Prot: 30.70g | Fat: 24.27g