Cream Cheese Pancakes With Fresh Berries

Cream Cheese Pancakes With Fresh Berries is a breakfast you won’t soon forget. I love serving these pancakes with pure maple syrup. I top with fresh blueberries and strawberries. Adding cream cheese to the pancake batter adds a light airy texture. This isn’t your standard pancake recipe, I hope you will love them as much as I do. The cream cheese adds another level of flavor to your pancakes. Serve with your favorite syrup. Check out my recipe for Coconut Flour Pancakes here.

Tip: The batter for this recipe is relatively thin, so you may find smaller pancakes easier to flip. 

Prep time: 10 minutes 
Cook time: 15-20 minutes 
Serves: 2-4 

Ingredients: 

8 oz. cream cheese, softened and cut into cubes 
6 large eggs 
½ t. ground cinnamon 
1 t. real vanilla extract 
3 T. extra virgin olive oil, divided 
1 c. fresh blueberries 
1 c. fresh strawberries, sliced 
2 T. powdered monk fruit (optional)  
Real maple syrup, to serve 
 

Directions: 

1. Add cream cheese, eggs, cinnamon, and vanilla extract to a high-powered blender. Cover and blend on high until completely smooth.  
    

1. Heat a cast iron griddle or large skillet over medium heat. Once hot, add ½ tablespoon olive oil to griddle and spread around with a rubber spatula.  
    

1. Pour 3 small pancakes onto the griddle (approximately 2-3 tablespoons each), leaving enough space in between so they don’t run together. Cook until the edges just begin to turn brown and the pancakes are set, approximately 3-4 minutes.  
    

1. Carefully flip each pancake and continue cooking for another 1-2 minutes or just until golden brown on the bottom. Transfer cooked pancakes to a platter and keep warm. Repeat this process with remaining olive oil until all batter is cooked.  
    

1.  To serve, divide the pancakes among individual serving plates and top with fresh berries, a sprinkle of powdered monk fruit, if desired, and some real maple syrup. Enjoy!