In a blender, combine the
Cream Cheese (1/2 cup)
Almond Flour (1/4 cup)
Baking Powder (3/4 tsp)
Ground Cinnamon (3/4 tsp)
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.