There were some initial complaints that the pancakes were difficult to flip, so we took the original recipe and added ground almonds to give it a nice texture and flavor. For the serving size suggested on the IBIH blog, we added about 8g (a little more than half a tablespoon.) I imagine an almond flour substitute would work just as well. I also added a little more egg to make up for the almond.
We served them with a homemade Caramel whipped cream. We used about 4 tbsp of whipping cream and 1 tbsp of sugar-free Torani caramel syrup. Also served with blackberries and bacon.
I can't wait to make these again!
Sorry for the Styrofoam plates, my fiancé and I hate doing dishes! (Which makes cooking at home interesting.) Just imagine it's on some exquisite china.
Depending on the brand of cream cheese this recipe should come out to around 6g of net carbs for one serving of 2 medium pancakes. We recommend the Original Philadelphia Cream Cheese. (Generic brands usually have added sugar, so look closely!)
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