Here’s how I get some eggs/protein in my 8 year old! LOL!
4oz Cream Cheese
2 TBSP Butter
2 scoops Collagen
1/2 Cup Almond Flour
1/2 tsp Baking Powder
- Blend the cream cheese, butter and eggs in a blender (I love my Vitamix for this! If you don’t have a high powered blender, you may have better luck making sure your butter and cream cheese are softened first)
- Add the collagen, almond flour and baking powder and combine
- Heat your skillen on medium-high heat. Pour the batter and cook 1-2 minutes per side.
Macros: my math shows 12g net carbs, 106g fat, 65g protein for the ENTIRE recipe….so divide into how many pancakes you make
I made 12 smaller (roughly 4 inches in diameter) pancakes with this recipe
Note: the batter is thin and the cakes more fragile than regular pancakes….so making them small makes them easier to flip
Other uses: by themselves these are not sweet, you could easily add some herbs and make this a savory bread type thing to be a side for your dinner