1/2 Cup Divided Sunset Keto Flour
4 oz Cream Cheese
4 Large Whole Eggs
1 TSP Pure Vanilla Extract
2 TBSP Unsweetened Unflavored Almond Milk
Pinch of salt
Remove cream cheese from the refrigerator and portion 4 oz of cream cheese. Place cream cheese in a microwave safe bowl and heat for 20 seconds.
Once heated, mix with a spatula or wire wisk to smooth out all of the lumps until smooth.
Transfer cream cheese to a medium size mixing bowl and add your eggs, vanilla, almond milk, salt and mix until combined.
Add your Divided Sunset Keto flour to the wet mixture and mix until all the ingredients are well combined.
Allow batter to rest for 2 to 3 minutes and until batter thickens. (batter will be slightly thick)
Place a medium size saute pan or griddle on your stove and preheat pan over medium low to medium heat.
Once the pan is heated, spray the pan with your favorite pan spray or add small amount of butter to coat the bottom of the pan. (if using non-stick pans oiling or adding butter isn't necessary)
Place approximately 1/4 cup of batter into the center of the pan and using the back of a metal spoon spread the batter into a round 4" circle. (if you spray the back of the spoon with pan spray the batter will not stick to the spoon)
Cook pancake over medium low to medium heat for 3 to 4 minutes or until the top of the pancake looks firm and fluffy. Flip the pancake and cook for an additional 3 to 4 minutes and remove. (if your pancake is too dark simply turn down the heat a little).
Repeat with the remaining batter and serve.