Pancake di cloud bread

Ingredienti

• 4 large eggs (separated)
• 3/4 teaspoon cream of tartar
• 2 ounces low-fat cream cheese
• 1 teaspoon ground cinnamon
• 1 teaspoon stevia ((equivalent to 2 tablespoons sugar))
• 1/4 teaspoon salt

Preparazione

1. 1

   Separate the egg whites and egg yolks. Place the whites in a stand mixer with a whip attachment. Add the cream of tartar and beat on high until the froth turns into firm meringue peaks. Move to a separate bowl. (Whites will not whip if there is any yolk mixed in. Be careful when separating.)

2. 2

   Place the cream cheese in the empty stand mixing bowl. Beat on high to soften. Then add the egg yolks one at a time to incorporate. Scrape the bowl and beat until the mixture is completely smooth. Beat in the cinnamon, stevia, and salt.

3. 3

   Gently fold the firm meringue into the yolk mixture. Try to deflate the meringue as little as possible, so the mixture is still firm and foamy.

4. 4

   Preheat a large non-stick skillet. Spray the skillet with nonstick oil spray. Spoon 1/4 cup portions of the foam into the hot skillet and spread into even 3-4 inch circles, 3/4 inch high. Cook for 2-3 minutes per side. Do not press the pancakes down with a spatula.

5. 5

   Continue with the remaining pancake batter. Serve warm!