2 oz Cream cheese softened
1/4 tsp Vanilla
2 Packets stevia or another low carb sweetener
1/2 tsp Organic Vietnamese Cinnamon
Ghee for the skillet
Add all of the ingredients except the ghee to your mixing bowl and blend well with your hand mixer on medium, working up to high. The batter should be smooth with no bits of cream cheese visible (though I’ve been impatient and made them this way and it was fine, just with bits of cream cheese in the finished pancakes obviously). Preheat your small non-stick skillet to medium-low (3 on my stove top) and add a little ghee. Pour just enough batter into your skillet to cover the bottom. If you add too much batter they will be hard to flip. Wait until bubbles appear and pancake appears set. Flip. Cook on the other side until done, about 30-60 seconds.
The cream cheese will blend better if it is softened. You can either just let it sit on the counter for a while or soften it in the microwave for 30ish seconds. Also, this batter will be very runny. Don’t use too high of heat or it will burn on one side before it is set enough to flip. Also, these should be thin or you’ll have the same problem.