In a blender, combine the Egg (4), Cream Cheese (4 ounce), Almond Flour (1/4 cup), Baking Powder (2/3 teaspoon), Ground Cinnamon (2/3 teaspoon), and Vanilla Extract (1 teaspoon) 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 tablespoon) 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.