Whip eggs in a food processor until frothy. Add cheeses and beat until smooth. Add the rest of the ingredients and blend until smooth. The batter should flow smoothly from a spoon.
Heat a nonstick skillet or griddle to about 375 F. Spoon 3 tablespoon of the batter onto the griddle. Cook pancakes until the edges are set and large bubbles appear across the surface, about 1 minute.
Carefully flip them over and cook for half a minute. Serve pancakes on warmed plates with butter.
Variations:
For a nutty and coconut flavor:
Add 1 ½ tbsp finely chopped macadamia nuts or pecans, and 1 tbsp toasted unsweetened coconut flakes to the batter.
For a topping:
Use fresh berry puree instead of syrup.
Make a little fresh berry puree by pulsing ½ cup chopped fresh strawberries, blueberries or raspberries with 2 tablespoons water if needed. Serve with pancakes.
Recipe by Cooking Inspired By Love at https://cookinginspiredbylove.com/low-carb-pancake/