Doughnut Pancakes

Okay, Doughnuts aren't really Good for you.

My taste buds take issue with that statement.

Thus, a dilemma.

After my son was diagnosed with his starch intolerance, we started to try many different pancake variations, as you can see on this blog. Over time, we started to view pancakes as flat-round-tasteless-vehicles-for-syrup. Sometimes, our quest for THE pancake resulted in a happy accident.

We recently had another happy accident. The pancakes look like yellow-box starch-filled vehicles for maple-flavored corn syrup, but they taste...

like....

(cue angels singing)

DOUGHNUTS.

Yes, my friends. You too can bring doughnuts back into your life. Let me show you how.

Doughnuts

Ingredients

6 eggs, separated
1 TBSP butter
1 8oz package cream cheese
1/4 cup flax seed meal
2 TBSP sugar
1/2 tsp vanilla
2 tsp cinnamon
1/4 tsp allspice
dash salt

Method

Beat egg whites until stiff peaks form.

In another bowl, warm the cream cheese slightly with the butter (I use the microwave, and mine only needs about 15 seconds). Add the egg yolks, and mash everything together really well with a fork. Add the remaining ingredients (except for the egg whites).

After the eggs are ready, whisk in the cream cheese mixture.

Warm your pan or griddle or other cooking surface to medium-low.

Ladel or scoop or spoon (or even levitate, if you're into that kind of thing) approximately 1/3 cup batter onto your pan. Cook a few minutes on each side or until golden brown. If you cook them too quickly, they won't cook through so make sure that your temperature is low enough. The best way to do this is to make about half a dozen, eating each to ensure your pan is cooking them consistently.

Makes about 6 pancakes, plus about 6 "tester" pancakes.