4 Large Cage-Free Eggs
4oz. Pastured Cream Cheese (softened)
5tsp. Psyllium Husk Powder
4TBSP Chocolate Pili Nut Cream
2tsp. Any approved cooking fat
Add all batter items to blender, and blend for 2-3 min until smooth.
Let the contents of the blender sit and thicken as you prep everything else (give it about 5 minutes).
Heat cooking fat in pan on medium.
Add Nikki’s Chocolate Hazelnut Coconut Oil and Ghee to a glass measuring cup and microwave for 20 seconds.
Pulse your blender a few times to re-mix the thicker batter.
Pour batter into pan and cook a few minutes on each side (should make about 3-4 medium sized pancakes).
Drizzle the chocolate ghee blend over the top of finished product.