Ingredients:

  • 2 large room-temperature eggs
  • 2 oz (56g) full-fat cream cheese, softened
  • 1/2 cup (48g) super-fine blanched almond flour

Instructions:

  1. Add the room-temperature eggs and softened cream cheese to a high-speed blender. Pulse on high for 30 seconds until the mixture is completely smooth, slightly frothy, and contains no white flecks of cheese.
  2. Add the almond flour to the blender and pulse briefly for 5-10 seconds just until combined. Do not over-blend as this can release excess oils from the almonds.
  3. Let the batter rest for 2 minutes. This allows the almond flour to hydrate and thicken, ensuring the pancakes hold their shape.
  4. Heat a non-stick skillet over medium-low heat and lightly grease with butter or coconut oil. Pour small circles of batter, approximately 2-3 tablespoons per pancake.
  5. Cook until small bubbles form on the surface and the edges look set and matte. Gently flip with a thin silicone spatula and cook for an additional 1-2 minutes until golden brown.