These tasted for all the world like cheesecake. The husband could not stop raving about them! They have a good texture for not having wheat flour in them, but as all pancakes not made with wheat flour, don't expect them to be identical to regular pancakes texture-wise.

Cheesecake Pancakes

1 -8 oz. brick Cream Cheese, full fat, softened
3 eggs, room temperature
1 t vanilla extract
1/4 C Whey Protein Powder, plain
2 T coconut flour
1 packet Splenda, or other sweetener proportionally measured to equal 2 t sugar
1/2 t baking powder
Coconut oil for cooking (or other oil of your choosing)

Cream the softened cream cheese with an electric hand blender. Add eggs, one at a time, until each is incorporated into the cream cheese. Add vanilla, mix, then add dry ingredients, mixing until well blended. Ladle onto griddle or pan, heated to a medium temperature, by a scant 1/4 C each pancake, spreading the batter out a bit after pouring. Flip when the edges start looking less glossy. When done, serve with your choice of toppings. Makes 16 small to medium pancakes.

If using vanilla flavored whey protein powder, omit vanilla extract.

Here is the macro breakdown, for half the recipe, or eight pancakes: