There’s something about pancakes that scream “Comfort Food”!!! I love them, but unfortunately, when you’re gluten-free and low carb, finding a really good pancake is not all that easy. Everybody promises, but few deliver.
This recipe delivers! It TASTES like pancakes!
And, when you layer it up, it LOOKS like cake!
Could it get any better?
Triple Layer Pancake Cake
Cake for breakfast? You bet! Cake that tastes like pancakes for breakfast? Even better!
Ingredients
- 8 oz. cream cheese softened
- 5 T butter melted
- 1 c almond flour
- 1/4 c coconut flour
- 5 eggs
- 2 T Pyure or 4 T Swerve
- 1 T baking powder
- 1 t vanilla
- 1/2 t pink Himalyan salt
- 1/4 c water
Instructions
- Preheat oven to 425 degrees. Grease a 9 X 13 pan.
- Blend all of the ingredients in a blender. Pour batter into pan.
- Bake for 15 minutes. Remove from oven.
- Cut cake into 3 equal sections. Using a large, flat turner, carefully stack the sections.
- Cut into fourths and serve.Top with butter and a sprinkle of (a blend of) cinnamon and erythritol, if desired.