How to Make Low Carb Pancakes with Cream Cheese

• Blend the pancake batter. Break the cream cheese into chunks and add it to a blender along with the almond flour, eggs, granulated sugar, and cinnamon.
  ½ Cup plus 1 Tablespoon Almond Flour, ½ Cup Cream Cheese, 4 Large Eggs, 1 Teaspoon Granulated Sugar, ½ Teaspoon Cinnamon
• Blend on high for about 30 seconds, or until the batter is completely smooth. You shouldn't see any streaks or small pieces of cream cheese. The batter will be pale yellow and slightly frothy.
• If you still see lumps, blend for another 10 seconds.
• Let the batter rest for about 2 minutes. This short resting time gives the almond flour a chance to absorb some of the moisture and allows the batter to thicken slightly.
• The finished batter should be smooth and pourable but not overly thin.
• Cook the pancakes. Heat a skillet or griddle over medium heat. Add a small amount of butter to the pan.
  1 Tablespoon Butter
• Pour about ¼ cup of batter for each pancake. These pancakes don't spread as much as traditional wheat-flour pancakes, so the amount of batter you pour will be close to the final size.
• Cook for about 2 to 3 minutes, until bubbles begin to appear on the surface and the edges look set. The bubbles may not pop quite like they do with traditional pancakes, so also watch for the edges to change from shiny to matte.
• Carefully slide a wide spatula underneath and flip the pancake. Cook for another 1 to 2 minutes, or until the second side is golden brown and the center feels firm when lightly pressed with the spatula.
• Transfer to a plate and continue with the remaining batter, adding a little more butter to the skillet as needed.