Crack the eggs into a mixing bowl and whisk.
Add in cream cheese and whisk until completely combined and creamy.
Whisk in the almond flour, cinnamon, Stevia and salt.
On a pan on medium heat, add in half the pancake batter. Cook until the edges start to brown and look dry – about 3-5 minutes. These are big pancakes so be patient, it may take some time. Make sure your heat is not too high, otherwise the pancake will burn before the center cooks. Flip carefully and cook the other side for up to a minute.
Transfer the pancakes onto a plate and sprinkle with the shredded coconut.
Drizzle with maple syrup and enjoy!
