2 oz cream cheese
2 tsp Splenda
3/4 Tbsp Baking powder
Pinch of salt
Pinch of cinnamon
Blend all ingredients well. (I use an immersion blender and it works perfectly)
Let the blended mixture set for a few minutes until some of the bubbles are gone.
Fry in a med-hi skillet for 2 minutes while covered, then flip and cook for another minute or so. You will know when it's ready to flip by the bubbles in the center, like a regular pancake.
Serve with sugar free syrup or as is.
Or you could make your own syrup with some butter and a little Torani syrup, the brown sugar/ cinnamon would be really good with this recipe. Just boil the two ingredients down until they are a syrupy consistency.
You could also use this recipe for crepes, just use a crepe pan instead of a skillet. Also, you could increase the recipe to make enough to feed more people, because if your kids are moochers like mine, you will need it. To increase, just add 1 egg and 1 oz of cream cheese in equal ratios. Ex: If you have 3 hungry kids and 2 hungry adults, I would suggest using 7 eggs and 7 oz of cream cheese.