Pecan flour adds a nutty taste to these crisp-edged pancakes. Perfect on their own with butter or as a side to your favorite egg dish. Breakfast or dinner, with or without berries, topped with fresh whipped cream … the possibilities are endless.
Blend eggs, cream cheese, extract and salt in processor until smooth.
Add pecan flour, pulsing until well combined.
Heat a non-stick skillet on medium.
Working in two batches, melt ½ tablespoon butter in hot pan.
Pour ¼ cup of prepared batter onto the pan, leaving space to spread.
Repeat until you have three pancakes.
Once bubbles form on the surface, flip the pancakes over, and cook for another two minutes.
Repeat with remaining batter.
Naturally low-carb & gluten-free
