• Preparation Time: 10 minutes
• Cooking Time: 12 minutes
• Servings: 10

Ingredients:

• 4 oz. of softened cheese, at temperature
• Zest of 1 medium-sized lemon, fresh (approximately 1 teaspoon)
• 4 large-sized eggs, organic
• ½ cup of almond flour
• 1 tablespoon of butter, for frying and serving

Kitchen Equipment:

• medium-size mixing bowl
• nonstick skillet

Directions:

1. Combine the almond flour with eggs, cream cheese, and lemon zest using a whisk in a medium-sized mixing bowl until combined well, and completely smooth, for a minute or two.
2. The next step is to heat a large, nonstick skillet over medium heat until hot.
3. Once done, add 1 tablespoon of butter until completely melted, swirl to coat the bottom completely.
4. Pour 3 tablespoons of the prepared batter (for each pancake) and cook for a minute or two, until turn golden.
5. Carefully flip, cook the other side for 2 more minutes.
6. Transfer to a clean, large plate and continue cooking with the remaining batter.
7. Top the cooked pancakes with some butter; serve immediately and enjoy.

Nutrition: Calories: 120 – Total Carbohydrates: 2g – Protein: 3.9g