Easy oven pancakes

2 ounces cream cheese, softened 3 eggs 2 teaspoons granular Splenda or equivalent liquid Splenda Cooking spray Muffin top pan * In a small mixing bowl, beat the cream cheese with an electric mixer until creamy. Add the eggs and Splenda; beat until there are no bits of white cream cheese left. Spray the muffin top pan well with cooking spray. Divide the batter between the 6 muffin cups. Bake at 300º for 20 minutes. Flip them over and bake another 2-5 minutes to brown the tops. Makes 6 pancakes Can be frozen with wax paper between them * You must use a muffin top pan for these. Click here for information about them. With granular Splenda: Per Pancake: 71 Calories; 6g Fat; 4g Protein; .75g Carbohydrate; 0g Dietary Fiber; .75g Net Carb Per 2 Pancakes: 142 Calories; 12g Fat; 8g Protein; 1.5g Carbohydrate; 0g Dietary Fiber; 1.5g Net Carbs Per 6 Pancakes: 425 Calories; 35g Fat; 23g Protein; 4g Carbohydrate; 0g Dietary Fiber; 4g Net Carbs With liquid Splenda: Per Pancake: 70 Calories; 6g Fat; 4g Protein; trace Carbohydrate; .5g Dietary Fiber; .5g Net Carb Per 2 Pancakes: 140 Calories; 12g Fat; 8g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carb Per 6 Pancakes: 421 Calories; 35g Fat; 23g Protein; 3g Carbohydrate; 0g Dietary Fiber; 3g Net Carbs