60g cream cheese
1 tsp xylitol
1/2 tsp cinnamon
butter for frying
blueberry jus for filling and decor
double thick cream
Add the eggs, cream cheese, xylitol and cinnamon to a blender. Blend until smooth. Let the mixture stand for a few minutes until the bubbles subside a little. Melt the butter in a pan. Make the pancakes. Roll the pancakes up filled with blueberry jus. Put a spoonful of cream on top and a little more blueberry jus and drizzle with a little xylitol syrup. This recipe makes two pancakes.
For the blueberry jus, put a half a cup of frozen berries in a saucepan with a little xylitol and a tsp of vanilla essence. Reduce until the mixture becomes a thickish jus.