Cream Cheese Pancakes

Ingredients

• 8 ounces cream cheese, softened and cut into cubes
• 6 large eggs
• 1/2 teaspoon ground cinnamon
• 1 teaspoon real vanilla extract
• 3 tablespoons extra virgin olive oil, divided
• 1 cup fresh blueberries
• 1 cup fresh strawberries, sliced
• Real maple syrup, to serve

Directions

1. Add cream cheese, eggs, cinnamon, and vanilla extract to a high-powered blender.
2. Cover and blend on high until completely smooth.
3. Heat a cast iron griddle or large skillet over medium heat.
4. Add 1/2 tablespoon olive oil to the griddle and spread it around.
5. Pour 3 small pancakes onto the griddle, using about 2 to 3 tablespoons batter each.
6. Cook until the edges begin to turn brown and the pancakes are set, about 3 to 4 minutes.
7. Carefully flip and cook another 1 to 2 minutes, or until golden brown on the bottom.
8. Repeat with remaining batter and oil.
9. Serve with fresh berries and maple syrup.

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