Step 1

In a large blender, combine the cream cheese, eggs, almond milk, and vanilla extract. Blend until smooth.

Step 2

Add the almond flour, protein powder, sweetener, baking powder, and cocoa powder and blend again until well combined and smooth.

Step 3

Heat a large nonstick skillet or griddle over medium heat and lightly grease with a little oil. Use about 3 tablespoons of batter for each pancake. Cook until bubbles begin to appear on the tops and the edges are set and dry, 3 to 4 minutes.

Step 4

Carefully wiggle a thin-bladed spatula under the pancakes and flip over. Continue to cook until the second side is nicely browned, another 3 or 4 minutes. Repeat with the remaining batter, adding more butter or oil to the pan as needed.

Step 5

You should get about 18 4-inch pancakes.