Servings: 1

1 Tbs coconut flour 1 Tbs coconut flour
1 Tbs almond flour 1 Tbs almond flour
1 Tbs vital wheat gluten 1 Tbs vital wheat gluten
2 Tbs whipping cream 2 Tbs whipping cream
1 egg 1 egg
1 oz cream cheese 1 oz cream cheese
1/4 tsp baking powder ¼ tsp baking powder
OPTIONAL: Pumpkin pie spice and blueberries, oooh, or maybe some 85% dark chocolate, yummers nummers OPTIONAL: Pumpkin pie spice and blueberries, oooh, or maybe some 85% dark chocolate, yummers nummers

Soften the cream cheese. 10 seconds in a microwave ought to do it. Mix well with the egg. A whisk is best for this. No lumps allowed! Add the cream and blend well.
Add your flours and baking powder. Don't over-mix! There's gluten in here, so the pancake can and will get tough and unpleasant if you blend it like crazy.
Heat a bit of butter on a wee little skillet. Okay, use a lot of butter, it's delicious. Turn the heat to medium, and pour in your pancake. (If you want to add berries, now is the time.) Cook for about two minutes on one side. If you smell burning, turn the heat down!
After the one side is done, flip it with dexterity and gentle grace back into the pan. Turn the heat off, and let the pancake finish cooking, while you bustle about and prepare the coffee you forgot about, while wondering aloud where your delicious sugar-free syrup is. (I personally dig the Nature's Hollow brand.)
Savor your delicious cake. Marvel at its toothsome fluffiness. If you have this with lighter-than-usual bulletproof coffee, you probably won't feel the need to eat again for another seven hours. Lucky you! And lucky me. :)