This recipe makes 1 big pancake. To make more, just multiple everything by how many you want to make!

Pancake:
1 egg, separated
2 TBs whipped cream cheese (I used Philadelphia's Whipped Cream Cheese)
1/2 tsp. vanilla extract
1 packet splenda
small handfull blueberries

Sweet Cream:
2TBs cream cheese (regular or whipped)
about 1/2 a TB of butter
1/2 tsp vanilla extract
2-3 packets splenda (based on how sweet you like it)


Beat the egg white in one bowl until peaks form. In another bowl blend the yolk, whipped cream cheese, splenda and vanilla until smooth. Fold the yolk mixture into the egg whites. Add in the blueberries. Pour batter onto a hot griddle or nonstick pan.
This pancake only needs about 1.5-2 minutes per side, maybe even less. Flip when lightly browned.

Meanwhile, microwave the other 2Tbs of cream cheese and butter mixed with the other packets of splenda and vanilla until softened and melty, but not completely liquified.

Drizzle the cream sauce over the pancake. Top with more blueberries or whipped cream if desired. This makes a really delicious breakfast, that satisfies a sweet tooth too. Enjoy!