First sift the coconut flour along with the baking powder and then add the cinnamon powder and salt and mix them together.
Then melt the butter and cream cheese in the microwave for 30 seconds and then add in the cream and whisk together.
Once the mixture has cooled a bit, add in the 3 eggs, vanilla extract and 2-3 drops of stevia.
Then add the dry ingredients in with the wet ones and whisk together till a smooth batter is formed.
Heat a non stick pan and use some olive oil spray or you can also heat some butter or coconut oil and then ladle in the pancake batter.
Cook on a medium flame. You will see bubbles in the batter. I like to cover it with a lid and let it cook for 3-4 minutes and then flip it over. This way the top cooks as well and then when you flip it batter doesn’t fly all over.
Once cooked, remove from the pan and serve with whatever suits your fancy. I used some Maple flavoured sugar free syrup and butter.
My original recipe was 50 grams of coconut flour but a few people seemed to be having trouble with that since the batter was becoming too thick. So I’ve reduced it to 25grams. If you batter feels too thin then add some more coconut flour about 10 grams at a time.