Melt the cream cheese in the microwave for 30 seconds and then whisk together with the heavy cream.

Once cooled add in the two eggs, vanilla extract and mix well.

Then add in the dry ingredients. The almond flour, baking powder, salt and pumpkin spice mix. And your batter is ready. You can add a bit of water/heavy cream if you want a runny batter.

Heat a non stick skillet and spray with some olive oil. You can use coconut oil, butter or even bacon fat to cook as well.

Ladle in the pancake batter and let it cook on 1 side. I like to cover with a lid and kind of let it steam and cook all around.

Once cooked for about 2-3 minutes on 1 side on a medium heat, flip it over and cook on the other side till done.

Serve with sugar free maple syrup and butter. (or any toppings of choice)