Level up your pancake game with this gluten-free, sugar-free version of a morning favorite. The bonus…each serving contains 15 grams of protein!

Ingredients:

• ⅔ cup almond flour
• 1 tablespoon granulated stevia
• 1 teaspoon aluminum free baking powder
• ½ teaspoon ground cinnamon
• 2 large eggs, preferably pastured or organic
• 2 oz. softened cream cheese, preferably organic
• 2 teaspoons pure vanilla extract
• ¼ teaspoon salt
• Avocado oil spray
• Blueberries and pure maple syrup for topping

Directions:

1. In a large bowl, combine the flour, stevia, baking powder, cinnamon, eggs, cream cheese, vanilla, and salt until well blended into a smooth batter. Set aside for 5 minutes to thicken.
2. Spray a bit of avocado oil to coat the bottom of a large skillet and heat over medium heat. Pour ¼ cup of the batter into the pan for each pancake. Work in batches if needed to avoid crowding.
3. Cook for 2 minutes or until bubbles begin to appear on the surface of the pancakes. Flip and cook for an additional minute.
4. Serve immediately with the blueberries and maple syrup.