PANCAKE WHIPPED CREAM RECIPES

Steps:

• Add softened cream cheese, cream, Swerve confectioners sweetener and vanilla to a medium bowl. Using a hand mixer, beat on medium-high until fluffy. Place bowl in the fridge while you make the pancakes.
• Mix the almond flour, Swerve granular, baking powder, salt, cinnamon, ginger, nutmeg and allspice in a large bowl and set aside. Whisk the eggs in a medium bowl until frothy. Add the canned pumpkin, coconut oil, vanilla extract and almond milk and whisk until combined.
• Fold the wet ingredients into the dry and mix well. Let the batter rest for 5 minutes while you heat a nonstick pan over medium-high heat. Add a bit of butter to the pan for extra golden pancakes!
• Once your pan is at the desired temperature, scoop batter onto skillet in even pancakes. Cook until you see the edges firming slightly and bubbles forming- about 7 minutes. Flip and cook another 2-3 minutes until pancakes are fluffy and cooked throughout.
• Layer pancakes and whipped cream cheese to form a delicious stack! Top with chopped pecans and serve.

Steps:

• Mix strawberries and 1/4 cup sugar; set aside. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• Stir Bisquick, milk, 2 tablespoons sugar, the vanilla and eggs until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
• Cook until edges are dry. Turn; cook until golden. To serve, layer pancakes, strawberries and cream. Makes 12 pancakes.