Who doesn’t like pancakes? How about this low carb pancake with berries and whipped cream? Must try!
Carbs per serving:
2 tablespoon cream cheese
¼ teaspoon Splenda or preferred sweetener
Pinch of ground cinnamon
20 ml double cream
Put egg, cream cheese, sweetener and cinnamon in a blender. Blend until smooth. Let rest for 2 minutes so the bubbles can settle. Pour 1/2 of the batter into a hot non-stick frying pan greased with butter. Cook for 3-4 minutes over medium heat until golden, flip and cook 3 minutes on the other side. Repeat with the rest of the batter. Whisk the double cream until thickened and top the pancakes and top with blueberries.