*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Preheat an electric griddle to 225 degrees F (107 degrees C).
Blend eggs and cream cheese in a blender until smooth. Add maple syrup, coconut flour, and cinnamon; blend until batter is smooth.
Spray the preheated griddle with cooking spray. Pour batter onto the griddle to form small pancakes. Cook until edges set and do not tear when lifted with a spatula, 5 to 7 minutes. Flip pancakes gently with 2 rubber spatulas. Cook until second side is set, about 5 minutes. Repeat with remaining batter, spraying griddle between batches.
Replace maple syrup with a sugar-free alternative to reduce carbs.
You can skip the coconut flour, but they'll be thinner and more crepe-like if you do.
These cook slowly, but can be left on the griddle for some time without burning. If you increase the heat, they'll cook faster, but will get a bit crispy at the edges and will have dark spots all over. The lower temp and slower cook time will leave you with more even pancakes.
I always use rubber spatulas because these pancakes can be fragile when flipping.