Sweet Cherry Pancakes

Yields 12

Approximately 23 sugar calories per pancake with topping
or

Approximately 16 sugar calories per pancake without topping

Ingredients

• 6 Eggs - 2 whole eggs & 4 egg whites
• 1 Tbs - Hodgson Milled Flax Seed
• 1/2 Cup - So Delicious Unsweetened Coconut Milk
• 1 Tbs + 1 Tsp - Navitas Naturals Coconut Palm Sugar (64 Sugar Calories)
• 1/2 Cup  + 2 Tbs - Honeyville Ogranic Coconut flour 
• 1 Tsp - Baking Soda
• 1/4 Tsp - Pure Almond Extract
• 1/2 Tsp - Cinnamon
• 1/4 Tsp - Nutmeg
• 4 oz. - Philadelphia Cream Cheese
• 1 Cup - Heavy Whipping Cream
• 27 Sweet Cherries (141 Sugar Calories)
• 12 Sweet Cherries to place on top of each pancake (71 Sugar Calories)
• Bobs Red Mill Almond Meal/Flour to sprinkle on top
• Spectrum Coconut Spray Oil

Pancake Instructions

1. Whisk together the following ingredients: coconut flour, 1 Tbs. of coconut sugar, baking soda, flaxseed, cinnamon, and nutmeg. 
2. In Magic Bullet, puree 9 cherries, cream cheese and coconut milk.
3. In a separate bowl whisk together the eggs, cherry mix, and almond extract.
4. Poor the wet ingredients slowly into the dry ingredients. Mix until well combined.
5. Let batter sit for a few minutes before mixing one last time.
6. Spray pan with coconut oil before heating. Once heated use a 1/4 measuring cup to scoop the batter out and pour into pan to create pancakes that are about 3" in diameter. 
7. Cook for a few minutes, flip and cook an additional 2-3 minutes.
8. Let cool, then top with whipped cream, almond meal & cherry. 

Cherry Whipped Topping Instructions:

1. In Magic Bullet, puree 9 cherries, heavy whipping cream, and 1 tsp. of coconut sugar. Mix until cherries are pureed. Pour into small to medium sized bowl, using a handheld mixer. Whip on low until cream becomes thick. I recommend whipping right before serving pancakes. 

Enjoy!