2 egg yolks
2 egg whites
4 ounces cream cheese
1/2 cup blueberries, fresh or thawed frozen, 2 1/2 ounces or approximately 60 berries
Granular Splenda, optional (not included in counts)
In a small mixing bowl, soften the cream cheese in the microwave about 30 seconds. Separate the eggs, adding the yolks to the cream cheese. In another small mixing bowl, beat the egg whites until stiff. Beat the yolks and cream cheese until creamy and a bit fluffy. Fold yolks into the whites, gently so you don't deflate the whites. Heat some oil in a large, non-stick skillet on medium heat.
Drop the batter by large tablespoonfuls into the hot oil. Immediately drop 6-7 blueberries on each pancake. Gently push them into the batter with your finger. This helps to keep them from falling out when you flip them. When nicely browned on the bottom, flip them over and cook until browned on the other side. Flip them back over before removing so you don't lose any berries when serving. Repeat to make a total of 9 pancakes, adding more oil to the pan as needed. Serve each with 1/8 teaspoon of Splenda sprinkled over the top, if desired.
Makes 3 servings
Do not freeze
Per Serving: 196 Calories; 17g Fat; 7g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
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