Combine the egg, cream cheese, almond flour, flaxseed meal, sweetener, vanilla extract and baking powder in a small food processor or blender. Blend until smooth.

Heat a non-stick skillet and place a metal egg-shaped cookie cutter into the pan. Pour in two tablespoons of batter into the shape, then cook until the base has set. Remove the cutter, then flip the pancake over.

When it is fully cooked, transfer it to a plate and decorate with the chocolate chips and blueberries. Keep it warm while you make the other three pancakes.