In a medium bowl, whisk together the protein, cinnamon and monk fruit for the filling. Stir in the water until smooth and combined. Scoop into a small ziploc bag and cut a small tip off the end. Set aside for later.
Heat up a good, non-stick griddle to medium heat (about 300 degrees) and rub with ghee.
In a large bowl, whisk together the protein, coconut flour, monkfruit, cinnamon and baking powder.
In a separate bowl, whisk together the egg, yogurt, milk and ghee. Pour into the flour mixture and stir until well combined - the mixture will be much thicker than normal pancakes.
Use a scant 1/4 cup, pour the batter onto the heated griddle and spread out slightly (they should be around 3 inches wide) You want to keep this a little bit smaller than normal so they flip!
When the edges begin to set (about 30 seconds-1 minute in) pipe a spiral of the protein/cinnamon mixture on each pancake. Leave about 1/4 inch space on the edge of the pancake so that filling doesn't just slide out onto the griddle! Cook until golden brown on the bottom, about 3-4 minutes.
Gently flip and cook until the other side is golden, another 3-4 minutes.
While the pancakes cook, place the cream cheese in a medium, microwave-safe bowl and microwave until the cream cheese just begins to melt, only 5-10 seconds.
Whisk in the monkfruit, followed by the milk until smooth. You'll need to put some muscle into whisking to get it smooth!
Serve covered with the cream cheese and DEVOUR!