A gorgeous breakfast to see and taste. It’s sumptuous and will make you want more each time you have some.
- FOR THE PANCAKES
2 large eggs
2 hard-boiled eggs
120g (4 oz) cream cheese (½ cup)
1 tbsp Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
1 tbsp natural red food dye
1½ tsp unsweetened cocoa powder
½ tsp vanilla or almond extract
Pinch of fine sea salt
Coconut oil or spray, for the pan
- FOR THE CREAM CHEESE SYRUP
1½ tbsp cream cheese, softened
¼ cup unsweetened cashew milk, plus more if needed
2 tbsp Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
Seeds scraped from 1 vanilla bean (about 8 inches long), or 1 tsp vanilla extract
- In a blender, combine all the pancake ingredients and blend until very smooth.
- Place a large non-stick skillet over medium-high heat and coat with coconut oil or coconut oil spray. When the skillet is hot, pour 1/4 cup of the batter into it, forming a 3-inch round pancake; repeat to cook 2 pancakes at a time. Cook until the bottom is cooked through, about 2 minutes, then flip and cook for another 2 minutes. Repeat with the remaining batter after removing the pancakes from the pan.
- To make the syrup, in a small mixing bowl, combine the softened cream cheese, cashew milk, sweetener, and vanilla. Beat with a hand mixer until smooth. Depending on how thick or thin you like your syrup, add milk. Drizzle the syrup over the pancakes and serve.
- Refrigerate leftover pancakes and syrup in separate airtight containers for up to 3 days. Reheat the pancakes for 5 minutes on a baking sheet in a preheated 180°C/350°F oven, or until warmed through. In a saucepan, heat the syrup over medium heat for about 2 minutes.
- RECIPE NOTES:
Make the batter and refrigerate the blender jar overnight for a quick breakfast the next morning.