In a medium-sized bowl, combine almond flour, collagen protein powder, shredded mozzarella cheese, and baking powder. Mix or whisk until combined. Set aside.
In a small bowl, whisk egg and stevia drops until combined.
Add the egg mixture to the almond flour mixture and vigorously mix or whisk until thoroughly combined and smooth.
Heat and lightly oil a medium-size 8-9’ inch frying pan over medium-high to high heat. Once the pan is hot, pour all of the pancake batter onto the pan and swirl around to almost cover the pan with the batter.
Cook until many bubbles come to the surface and the outer edges of the pancake are starting to look solid (about 1½ to 2 minutes), and when you lift an edge with a spatula turner, the underneath is browned.
Flip the pancake over and cook the other side for about 1 to 2 minutes or until done.
The recipe can be doubled or tripled to make a batch of pancakes and multiple servings.*All Nutritional Data are Estimates Only Based on the Products I Used.*Yield: 1 large pancake, Servings: 1, Net Carbs per Serving: 4g, Amount per Serving ~