Ingredients:

Pancakes:

• 4 ounces cream cheese (1/2 cup)
• 4 pasture raised eggs
• 1 tsp organic cinnamon 

Cream Cheese Spread:

• 4 ounces cream cheese (1/2 cup)
• 2 tsp chopped fresh fennel
• 50g or 2 oz of smoked trout/salmon
• 1 tsp fresh lemon juice

For Cooking:

• 1 tbsp. of coconut oil, butter, or ghee

Instructions:

Step #1:  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).

Step #2:  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.

Step #3:  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.

Step #4:  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.

Step #5:  Serve immediately.