4 eggs ½ cup cream cheese 2 tsp vanilla extract 1 tbsp granulated Stevia or other low carb sweetener ¼ cup coconut flour 2 tsp baking powder 1 tbsp milk 1 cup heavy whipping cream ½ cup fresh berries
butter, for greasing
In the bowl of a stand mixer fitted with the paddle attachment beat the eggs and cream cheese until pale and fluffy.
Add the coconut flour, baking powder, sweetener, vanilla extract and milk and mix to combine.
Lightly grease a non stick skillet with butter.
Heat the skillet over medium low heat until hot.
Drop ¼ cup of batter for each pancake onto the hot skillet.
Cook until small bubbles begin to form on the top.
Carefully flip the pancakes and cook on the other side 1-2 minutes or until cooked through.
In a bowl place the heavy whipping cream and whip it until soft peaks form.
Serve the pancakes warm with whipped cream and fresh berries.