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Breakfast pancakes - Riley

Author: Hannah (HCP)

 

INGREDIENTS:**
 g Cheese, cream, Philadelphia
 ml Egg, beaten (HCP added*)
 g Butter, unsalted
 ml Cream, Double Asda (HCP added*)
 g Raspberries, raw

Directions:


1. Melt the butter in a frying pan
2. Whisk together the cream cheese and egg
3. Pour into pan and fry the batter on both sides (Can be split into two pancakes if preferred)
4. Whips the cream and serve on top of the pancake with the raspberries and sugar-free syrup or sweetener (Raspberries can be heated on a pan before serving to soften and spread on the pancake)

Nutrition Information (for entire recipe):

Carbohydrate: 3.83
Calories: 297
Fat: 28.15
Protein: 6.15
Ratio: 2.82:1


Tags:

3:1 ratioBreakfast  


*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional

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