2 tablespoons Swerve confectioners’-style sweetener
or equivalent amount of liquid or powdered sweetener
(see here)
Seeds scraped from 1 vanilla bean (about 8 inches
long), or 1 teaspoon vanilla extract
- Place the ingredients for the pancakes in a
blender and blend until very smooth. - Grease a large nonstick skillet with coconut oil or
coconut oil spray and place over medium-high heat.
When hot, pour ¼ cup of the batter into the skillet,
forming a 3-inch round pancake; repeat to cook 2
pancakes at a time. Cook until cooked through on the
bottom, about 2 minutes, then flip and cook for another
2 minutes. Remove the pancakes from the pan and
repeat with the remaining batter. - To make the syrup, place the softened cream
cheese, cashew milk, sweetener, and vanilla in a small
bowl and beat with a hand mixer until smooth. Add
more or less milk depending on how thick or thin you
prefer the syrup. Serve the pancakes drizzled with the
syrup. - Store extra pancakes and syrup in separate
airtight containers in the refrigerator for up to 3 days.
Reheat the pancakes on a baking sheet in a preheated
350°F oven for 5 minutes or until warmed through.
Heat the syrup in a saucepan over medium heat for
about 2 minutes.