Yields: 8 waffles - 4 portions
1/2 cup plus 1 tbsp. almond flour
1/2 cup full fat cream cheese
½ tsp cinnamon
1 tsp erythritol (optional) Beth used Splenda
butter, for frying
Mix all ingredients in a blender.
Fry pancakes in melted butter in a non-stick pan. Turn over once the center begins to bubble. The pancakes should be smallish, 10-12 cm in diameter. About the right size to fit them in the toaster the next day should you be so lucky to have any leftovers.