Baked Pancakes with peach topping

Pancake ingredients:
3 c baking mix
1 tea salt
2 c heavy cream
1/2 c water
1/2 c Splenda

Topping Ingredients:
4 tb butter
1/4 c granular Erythritol (or other sugar alcohol)
1 tea cinnamon
1 can peaches in water (you can also use apples)

Instructions:

  1. preheat oven to 425º, spray 9×13 baking pan
  2. mix pancake ingredients, pour into pan and bake 45 minutes until tooth pic comes out clean
  3. melt butter and add sweetener and cinnamon. Bring to boil. Add fruit and cook over low heat for 15 minutes until most of the liquid is evaporated
  4. spoon over individual pieces of cake

Servings:  6          Net Carbs:  3 for pancake, 4.1 fruit topping; total 7.1

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