-3 ounces cream cheese, softened
-1 teaspoon ground cinnamon
-2 eggs, beaten
-1 teaspoon butter
-1 tablespoon sugar-free syrup
In one bowl, mash the cream cheese with the beaten eggs, about 1 teaspoon at a time at first, until your mixture is smooth and without lumps. Beat in the sugar-free syrup and cinnamon.
Melt the butter in one nonstick skillet over medium heat. Reduce the heat to medium-low when the butter has stopped foaming and pour in several tablespoons of the batter. Swirl to coat the bottom of the skillet. Cook until set, about 4 minutes on the first side; flip your crepe with a spatula and then cook the other side until the crepe shows some small browned spots, 1 to 2 more minutes.
Your pancakes will be ready for about 25 minutes and top with your favorite flavor of sugar-free syrup.