1   Place almond flour, coconut, sukrin gold, baking soda, salt, psyllium powder, vanilla powder, and cinnamon in a mixing bowl and stir thoroughly.
2   Place eggs, cream cheese and oil in separate mixing bowl and whisk until smooth.
3   Add 1/4 of the almond milk to the first bowl and stir with a rubber spatula. Then add 1/4 of the egg mixture and stir. Repeat until all the liquids are incorporated into the dry ingredients and you have a thick and slightly runny batter.
4   Heat a skillet over medium heat and add the coconut oil. Pour 1/4* cup of batter into skillet. Fry until pancakes are bubbly on the top side (3-4 minutes), then flip and fry for another 3-4 minutes.
Serve with fiber syrup & butter and enjoy

* Pancakes that are bigger than this can be difficult to flip over without breaking.

Tip. If the batter is too thick, add water or almond milk.