Instructions

• Make the pancake batter: in a blender combine ½ cup plus 1 tbsp almond flour (60 g), ½ cup full‑fat cream cheese (125 g), 4 eggs, ½ tsp baking powder, ¼ cup (60 g) melted butter, 1 tsp cinnamon, and 1 tbsp powdered sweetener. Blend until smooth and uniform. Transfer the batter to a bowl or measuring jug.
• Reserve 3 tablespoons of the blended batter in a small bowl — this will be used for the cinnamon "swirl." Leave the rest of the batter for the pancakes.
• Heat a clean nonstick skillet over medium heat. Do not add extra ingredients to the pan.
• For each pancake: pour some of the main batter into the skillet to form a pancake (choose a size you prefer). Immediately use the reserved 3 tablespoons of batter to create the swirl: either spoon or put the 3 tbsp into a small piping bag (or a zip-top bag with a corner snipped) and pipe a spiral onto the surface of the poured pancake.
• Cover the pan with a lid. Cook until the top of the pancake starts to firm up and is no longer glossy, about 2 minutes.
• Flip the pancake carefully and cook the side with the swirl for about 30 seconds, just long enough to set the swirl.
• Remove the pancake to a plate and repeat steps 4–6 until all batter has been used.
• Make the cream cheese frosting: in a small bowl beat together ¼ cup (60 g) cream cheese, 1 tbsp powdered sweetener, and 1 tbsp almond milk until smooth and slightly loose enough to pipe.
• Transfer the frosting to a piping bag or spoon. Stack the pancakes and decorate the stack with the frosting as desired.