Place the pecans in a powerful blender and pulse until a fine powder. Add the eggs, 4 ounces cream cheese, 1 tablespoon sweetener, extract and salt into the blender and combine until very smooth. Heat a quality non-stick skillet on medium high and grease with coconut oil or coconut oil spray. Once hot place 4 tablespoons of batter in the skillet into 3 inch round pancakes. Cook until cooked through on the bottom, about 2 minutes, then flip and cook another 2 minutes. Remove from pan and repeat with batter. Serve with my syrup!