2 Serves
15 Mins
Combine the eggs, water, and cream cheese in a blender, ensuring the liquid ingredients are at the bottom to facilitate smooth blending.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
26 µg / 400 µgCalcium
56 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
129 mg / 1,250 mgPotassium
106 mg / 4,700 mgSodium
186 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
7 g / 20 gCholesterol
215 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Blend the mixture until completely smooth, scraping down the sides of the blender jar with a spatula if necessary.
Allow the batter to rest for 2 minutes to ensure the proper consistency.
Heat a non-stick skillet over medium heat and pour 3 to 4 tablespoons of batter per pancake onto the surface.
Cook until bubbles appear on the surface, then flip the pancakes using a spatula and brown the other side.
Serve the warm pancakes topped with sugar-free syrup.
1
g22
g8
g
