Categories: Pancakes & waffles

Ingredients

• 250g cream cheese
• 5 eggs
• 1 T Splenda
• 1 t Vanilla Extract
• Oil for frying

Directions

1. Plop the cream cheese inside the measuring cup. Microwave it at high for about a minute.

2. Stir the cream cheese until it is softened and well-blended. Add Splenda and vanilla extract. Stir some more.

3. Add eggs one at a time, beating after each addition.

4. The egg rings get a short bath in the oil and then placed on the pan like so. Turn on the stove, medium-high is fine. Make sure that the pan is hot before I pour the batter in.

5. Pour one scoop’s worth of batter in the egg rings and let it cook until the sides are dry. It also helps to wiggle the egg rings gently one by one to make sure nothing is sticking to it.

6. Remove the egg rings. If there is a sticking issue, just use a spatula to gently nudge the sticking part until it lets go of the egg ring. Flip each pancake. Marvel at the nice browned side.

7. Once you feel like the pancakes are browned on the other side, remove them from the pan. Add more oil, if needed, for the next batch. I always dip the egg rings before each batch. With this batch I make 12 mini pancakes. The number depends on the size of the egg rings you will use.

8. There you go! A beautiful stack of pancakes, delicious, low-carb and drumroll please… INDUCTION FRIENDLY!

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