2 egg yolks
2 egg whites
4 ounces cream cheese, softened
In a small bowl, beat the egg whites until soft peaks form. In another small bowl, beat the cream cheese and the yolks until well blended. Gently fold in the egg whites a little at a time. There's no need to be very careful when folding in the egg whites. I just sort of stirred them in gently with a rubber spatula.
Heat a little oil and butter in a nonstick skillet over medium-low heat. Don't let the butter get too dark. Ladle the batter into the hot oil, about one gravy ladle full for each. When well browned on the bottom, very carefully flip and cook the other side. They brown quite fast, so watch closely. Remove to a plate and keep warm. The pancakes are very puffy when first removed, but they flatten as they cool. Add more oil/butter to the pan for each batch, if necessary.
Makes about 8-10 small pancakes
Do not freeze
Per Serving: 69 Calories; 6g Fat; 3g Protein; .5g Carbohydrate; 0g Dietary Fiber; .5g Net Carbs
These really taste just like pancakes and would be great with sugar-free maple syrup or other topping.
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