Gingerbread Cream Cheese Pancakes

1. Heat a griddle or large skillet over medium low heat, and grease lightly.
2. In a blender, combine the cream cheese, eggs, Swerve, ginger, cinnamon, cloves, salt, and vanilla extract. Blend until smooth. Add the almond flour, cocoa powder and baking powder and blend again until smooth.
3. Use about 2 to 3 tablespoons of batter per pancake and spread into a 3 to 4 inch circle. Let the pancakes cook until bubbles appear in the top and the edges are set and dry, then carefully wiggle a flipper underneath and flip to the second side. Cook until the second side is golden brown.
4. Serve with butter and syrup or lightly sweetened whipped cream.

Serves 10 (2 pancakes per serving).