Combine sweetener, butter, and cinnamon in a small bowl and mix until completely smooth. Transfer the mixture to a ziplock bag and place in the refrigerator until soft yet no longer liquid, about 10 minutes.

Stir together the cream cheese, monk fruit, salt, and vanilla until smooth. Then add the coconut beverage and stir until completely combined. Set aside.

Add all pancake ingredients to a blender and blend until completely smooth.

Heat a large non-stick pan over medium heat. When hot, spray with a little bit of avocado oil and then pour small circles of about 3 tablespoons of batter onto the skillet (will make about 8 pancakes). Cook until the pancake is partially set and then cut the corner of the ziplock and use it as a piping bag to pipe cinnamon butter in a swirl on top of the batter. Let cook until the bottoms are golden, about 5 minutes in total then flip and cook until the second side is golden, another 2 to 3 minutes. Repeat until all batter is used and then serve with a cream cheese drizzle.