Dessert: Cheesecake Pancakes

An excellent low carb substitute for pancakes.

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

This recipe includes superfoods such as:

Cinnamon

Health benefits of Cheesecake Pancakes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 large eggs
4 oz cream cheese
3 packets Splenda
1/2 tsp cinnamon
1 tbsp ground flax seed
1 dash salt
1 pat butter

Instructions

1. In a small bowl, beat egg white with electric mixer until stiff peaks appear. Set aside.

2. In a large bowl, beat cream cheese until smooth.

3. Beat egg yolks, sweetener, cinnamon, salt and flaxseed meal into cream cheese.

4. Fold in the egg whites.

5. Heat large heavy fry pan over medium low heat. Grease lightly with butter.

6. Form pancakes using about 1/4 cup of the batter for each pancake. Cook until golden brown, about 2-3 minutes on each side. Don't rush - if the temperature is too high, the butter will burn.

7. Note: can be served with butter, fruit, whipped cream, whatever you like. I made syrup by mixing sugar free honey substitute with artificial maple extract.