1. Separate the eggs, placing whites and yolks in different bowls. Beat the egg whites until stiff peaks form. In another bowl, mix cream cheese and almond flour with the egg yolks until smooth.
2. Gently fold the egg yolk mixture into the whipped egg whites. Heat a skillet over medium heat and grease it with butter or oil. Pour about ¼ cup of batter for each pancake. Cook for 1-2 minutes, then flip and cook for another minute.
3. Repeat until all batter is used, yielding about 9 pancakes. Serve warm with butter and sugar-free syrup.

PREP TIME & NUTRITION:
Prep Time: 10 min, Cook Time: 15 min, Ready Time: 25 min
Servings: 3 pancakes, Calories: 303, Net Carbs: 3.8 g, Fats: 26 g, Protein: 13.2 g