Almond Pancakes

In a blender, combine the Eggland's Best Classic Eggs (4), Cream Cheese (1/2 cup), Almond Flour (4 Tbsp), Baking Powder (1/2 tsp), Simply Organic Cinnamon, Ground (1/2 tsp), and Vanilla Extract (1 tsp) for about 2 minutes, until every has fully combined. Gently tap the blender bowl on the counter to release any air bubbles.

Heat a skillet over medium heat. Add 1 Tbsp of Butter (2 Tbsp) to the pan and let it melt, swirling the pan to coat.

Pour a small amount of batter into the pan (you might be able to fit 2-3 in at once) and cook for about 2 minutes, until set.

When the batter starts to bubble in the middle and around the edges its ready to flip! Flip and cook for another 2 minutes. Transfer to a plate and repeat.

Serve the pancakes warm with more butter and a sprinkle of cinnamon if desired.