Make the pancakes: Place the cream cheese, eggs, and cinnamon in a high-powered blender and blend until well combined (you can also use an electric mixer instead).
Warm coconut oil, butter or ghee on a skillet over medium heat. Pour about 2 tablespoons of the pancake batter into the skillet and cook for 1 minute. Turn the pancake over and cook on the other side for 1 minute. Remove the pancake to a plate. Repeat until all of the batter has been used.
Make the cream cheese spread: In a medium bowl, mix together the cream cheese and fennel. Dice the smoked salmon into small squares and mix it into the cream cheese until well combined. Add the lemon juice to the mixture and mix one more time.
To assemble, place a dollop of the cream cheese spread on top of each pancake and spread it to the edges. Stack as desired. If you have leftover salmon, use it to decorate the top of the pancake stack.
Serving Size1 pancake
Amount Per Serving
% Daily Value
Total Fat11 g
Total Carbohydrates1.8 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by DrJockers.com at https://drjockers.com/savory-keto-breakfast-pancakes/