Serve the mother in your life these delicious Mother’s Day Crepe Pancakes – preferably breakfast in bed! She will LOVE how thin and flavorful these are (AND they’re low-carb) – she’ll probably ask for seconds! You can serve them with butter and sugar-free syrup or with fresh fruit and powdered sweetener, however mom likes em!
Our Low Carb Lemon Curd recipe goes GREAT with these sweet cakes either as a topper or filling. Try out the recipe below and let us know how you and mom enjoyed these low carb crepe pancakes…Happy Mother’s Day!
2 TBSP Cream Cheese
1 tsp Granulated Sweetener
½ tsp Cinnamon
1 tsp Vanilla Extract
In a blender or food processor, add cream cheese, sweetener, cinnamon, vanilla, and eggs and blend until all ingredients are well incorporated. Batter will be kind of thin.
On stove top (about medium heat) – use cast iron skillet or any other pan you like to use and heat the pan.
Once pan is hot, add a little butter to the pan and pour in batter in small amounts (or larger amount if you’re going for a bigger size crepe pancake).
Let cook until the edges start to brown (top may or may not start to bubble) – flip over and cook the other side.
Repeat using the remainder of batter.
Makes about 15 small cakes or about 2-3 full sized cakes.
Top with butter and sugar free syrup (we prefer this brand Lakanto Maple Syrup), fresh fruit and powdered sweetener, or try our yummy Low Carb Lemon Curd recipe for a delicious topping or filling.
**Note: This recipe does NOT use flour. They will not be thick and fluffy – they are thinner and less dense than regular pancakes.
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