Make custard first or at least start pancakes when custard is almost finished to prevent them from being cold

In a bowl combine the egg yolk and the sweetener. Add in vanilla extract and liquid sweetener as well

In a small sauce pan pour in heavy cream and toss in butter. Heat it up slightly warm enough to touch but the butter is melted.

Slow pour warmed heavy cream and butter in small increments on top of mixed egg yolk. Mixing in between pours

After all is mix with egg pour back into small pot on low to medium heat and continue stirring

After a while you will notice the custard to start to thicken. If you see lumps drop the temperature. It's too high and you're cooking the egg too fast.

After thick remove from heat. You may pour in a bowl to avoid the hot pot to continuing to cook the custard. Place to the side until pancakes are done.

Combine almond flour, salt, baking powder, nutmeg and cardamon

For the wet ingredients combine the egg, almond milk or milk/cream of choice and melted butter

Mix dry and wet ingredients and start to pour pancakes into skillet

Recipe should make 4 pancakes at the minimum. Use typical pancake cooking techniques to thoroughly cook pancakes. If you don't know how see notes*