Grab a medium mixing bowl and add the almond flour, cream cheese, and eggs.

Take a lemon and shave 1 tsp of lemon zest into the mixture then whisk until smooth.

Heat a nonstick skillet over medium-low heat and then add 1 tbsp of butter.

Once the butter has melted, pour approximately 3 tbsp of pancake batter into the pan and cook until one side is golden brown. This should take around 2 minutes.

Then, flip the pancake and cook for 2 minutes on the other side.

Cook the remainder of the batter in 3 tbsp servings and serve topped with butter.