Ingredients

• 8 ounces Philadelphia Cream Cheese, softened
• 3/4 cup Quick Cooking Oats
• 1/2 cup Self-Rising Flour
• 1/2 teaspoon Baking Soda
• 1 1/2 teaspoons Light Brown Sugar
• 1 Egg
• 18 tablespoons Buttermilk ( 1 cup and 2 tbsp.)
• 4 tablespoons Butter (3 tbsp. melted, 1 tbsp. softened)
• 1 teaspoon Cinnamon & Nutmeg Spice Blend
• 1 teaspoon Vanilla Extract

Directions

1. Combine oats, flour, baking soda and 1/2 teaspoon of sugar in a large bowl.
2. In a separate bowl, mix egg, 1 cup buttermilk, 1/2 tsp. vanilla extract, cinnamon & nutmeg blend, 4 oz. of cream cheese, and 3 tbs. of melted butter.
3. Stir cream mixture into the dry ingredients to make a medium thick batter.
4. Spray a non-stick griddle with butter cooking spray and place on stove top over medium low heat.
5. Using about 1/3 cup of the batter for each pancake, pour batter onto griddle and cook the pancakes until bubbles form on top. Flip, and cook the other side until golden brown.
6. While the pancakes are on the griddle, make the butter cream by mixing the remaining cream cheese, buttermilk, softened butter, vanilla and sugar.
7. Remove pancakes from the griddle and serve with a dollup of the butter cream, and a sprinkle of the cinnamon & nutmeg blend.