One of the issues I have with hitting the gym (or a CrossFit class) in the early mornings is that it kind of screws up normal mealtimes. I also cannot eat a big meal before exercising or I will get crampy so most days I grab a Lara bar and call it my morning meal. Then when I get home I debate whether or not to fix a meal for myself (everyone is still sleeping) or snack until we can eat a meal together. Either way I usually have a cravings for breakfast style foods whether it is actually breakfast time or lunch. Pancakes is one thing I LOVE to eat post workout.
Today was one of those days when I just grabbed a banana and waited until lunch time before I made my first big meal of the day. I wanted a change of pace from our usual coconut pancakes but my order from Tropical Traditions arrived just as a I got home with Organic Maple Syrup. Yum! This is my fave maple syrup ever! So, to mix it up I made cheesy french toast pancakes. Okay the name is lame but they taste like french toast without the toast and in a pancake form with just a hint of fried cheesecake in the middle. Seriously good and they are grain free and lacto-paleo.
Creamy French Toast Pancakes Recipe
4 pastured eggs
8 ounces (one package) organic full fat cream cheese
1/4 tsp cinnamon
1 cap full pure vanilla
Coconut oil for cooking (we use Tropical Traditions coconut oil)
Pure maple syrup
Mix up in a good blender (I am partial to the Vita-Mix) and pour on to your cast iron skillet or griddle, aiming for pancakes about six inches in diameter. Use cooking oil to grease your pan/griddle if need be. Cook 2-3 minutes on each side. They will be a glorious golden brown. Top with pure maple syrup and enjoy!
This recipe makes about 15 thin pancakes and three of us gobbled them all up today so if you have a big family you may want to double this recipe.
Added to Traditional Tuesdays