Cream Cheese Pancakes with Fresh Berries make for the perfect breakfast. Not only are they warm, cozy, and delicious - but you can actually feed this breakfast to the whole family without sacrificing taste or nutrition
8 oz. cream cheese, softened and cut into cubes
6 large eggs
½ t. ground cinnamon
1 t. real vanilla extract
3 T. extra virgin olive oil, divided
1 c. fresh blueberries
1 c. fresh strawberries, sliced
2 T. powdered monk fruit (optional)
Real maple syrup, to serve
Add cream cheese, eggs, cinnamon, and vanilla extract to a high-powered blender. Cover and blend on high until completely smooth.
Heat a cast iron griddle or large skillet over medium heat. Once hot, add ½ tablespoon olive oil to griddle and spread around with a rubber spatula.
Pour 3 small pancakes onto the griddle (approximately 2-3 tablespoons each), leaving enough space in between so they don’t run together. Cook until the edges just begin to turn brown and the pancakes are set, approximately 3-4 minutes.
Carefully flip each pancake and continue cooking for another 1-2 minutes or just until golden brown on the bottom. Transfer cooked pancakes to a platter and keep warm. Repeat this process with remaining olive oil until all batter is cooked.
To serve, divide the pancakes among individual serving plates and top with fresh berries, a sprinkle of powdered monk fruit, if desired, and some real maple syrup. Enjoy!
This recipe was prepared with this cast iron 2-sided grill: . https://amzn.to/3j3LJF8. Any large, well-seasoned cast iron skillet could also be used for this recipe, however.
- Prep Time: 10 min
- Cook Time: 20 mins