Low carb pancakes with berries and cream

Method

• 1)

  Beat the eggs, water and cream cheese in a mixing bowl. Then add the almond flour, baking powder, cinnamon and sweetener of your choice.

• 2)

  Mix until smooth, scraping down the sides if needed. Let batter sit for 2 minutes.

• 3)

  Heat a non-stick pan to medium heat. Pour 3 to 4 tablespoons of batter onto skillet for each pancake.

• 4)

  Once you start to see little bubbles form, flip and continue to cook until pancake is browned on each side. Continue until you have used all pancake batter.

• 5)

  Serve pancakes topped with (unfrozen) berries and whipped cream.