Cheesecake Pancakes

1. In a small bowl, beat egg white with electric mixer until stiff peaks appear. Set aside. 2. In a large bowl, beat cream cheese until smooth. 3. Beat egg yolks, sweetener, cinnamon, salt and flaxseed meal into cream cheese. 4. Fold in the egg whites. 5. Heat large heavy fry pan over medium low heat. Grease lightly with butter. 6. Form pancakes using about 1/4 cup of the batter for each pancake. Cook until golden brown, about 2-3 minutes on each side. Don't rush - if the temperature is too high, the butter will burn. 7. Note: can be served with butter, fruit, whipped cream, whatever you like. I made syrup by mixing sugar free honey substitute with artificial maple extract.