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1
In a medium bowl, whisk protein, cinnamon and monk fruit for the filling. Stir in water (see note below) until smooth and combined. Scoop into a small resealable bag and cut a small tip off the end. Set aside for later.
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2
Heat a nonstick griddle to medium heat (about 300u00b0F) and rub with ghee.
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3
For the pancakes, in a large bowl, whisk protein, coconut flour, monkfruit, cinnamon and baking powder.
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4
In a separate bowl, whisk egg, yogurt, milk and ghee. Pour into flour mixture and stir until well combined. The mixture will be much thicker than normal pancakes.
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5
Pour a scant 1/4 cup batter onto the heated griddle and spread out slightly (they should be around 3 inches wide). You want to keep this a little bit smaller than normal so they flip! When the edges begin to set (about 30 seconds to 1 minute in), pipe a spiral of the protein/cinnamon mixture on each pancake. Leave about 1/4 inch space on the edge of the pancake so that filling doesn't just slide out onto the griddle. Cook until golden brown on the bottom, about 3-4 minutes.
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6
Gently flip and cook until the other side is golden, another 3-4 minutes.
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7
While pancakes cook, place cream cheese in a medium, microwave-safe bowl and microwave until the cream cheese just begins to melt, only 5-10 seconds. Whisk in the monkfruit, followed by the milk until smooth. You'll need to put some muscle into whisking to get it smooth!
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8
Serve covered with the cream cheese and devour!
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9
Note: The amount of water you need can vary based on your protein. You want the consistency to be soft and squishy, but still a little thick and not runny.
