Add cream cheese, eggs, vanilla, sweetener and cinnamon to a bowl. Mix together until no lumps of cream cheese are visible.
Place the coconut flour and baking powder in the mixture and beat until a smooth texture is achieved. Add milk as required to make the mixture runny enough to spread across a small sized pancake pan with ease.
Once the right texture of the mix has been achieved, heat a small sized pancake pan to medium heat and melt a teaspoon of coconut oil in it. Pour half of the mixture into the pan, making sure that it is completely even across the base. Cook pancake for 3-4 minutes or until the edges appear to be cooked and the middle of the mixture has bubbles rising through it. Flip pancake and cook for another 1-2 minutes on the other side. Place in a warm oven tray while repeating this method with the rest of the mixture.
Once both pancakes have been made, while keeping them warm, melt the peanut butter and butter together in a bowl in the microwave and mix together. Place pancakes on a serving plate and spread the peanut mixture over the pancakes.
Serve immediately while pancakes are still hot and peanut butter is warm and runny. Enjoy!!
Per serving (2 pancakes):-
