Whisk almond flour protein powder baking powder and salt in a bowl.
In another bowl beat eggs almond milk cream cheese vanilla and sweetener till smooth.
Pour wet mix into dry mix and stir till just combined. Rest the batter for five minutes to thicken. If too thick add a splash of almond milk.
Warm a nonstick skillet over medium heat. Lightly grease the surface.
Scoop two to three tablespoons of batter for each pancake. Cook till small bubbles form on top and edges look set then flip and cook till golden.
Move cooked pancakes to a warm plate. Repeat with the rest of the batter.
Serve with butter sugar free syrup fresh berries or a spoon of Greek yogurt.