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In blender, purée 1/4 cup pancake syrup, eggs, almond flour, cream cheese, milk, butter, baking powder, vanilla and salt until smooth.
Preheat waffle iron. Ladle or pour 3/4 cup batter into waffle iron, spread evenly to cover grid surface. Close lid; cook for 3 to 5 minutes or until steam stops emerging from waffle iron, and waffles are golden brown and crisp.
Serve waffle with remaining pancake syrup and berries, if desired.
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