Cream Cheese Stuffed French Toast Pancakes

Preheat your pan/griddle over medium-low heat. Combine all pancake ingredients, except for the cream cheese, into a mixing bowl and stir very well.Once your pan is heated, spray it with non-stick cooking spray.Using a ¼ cup measuring cup, pour four pancakes onto the pan and allow to cookAs soon as all four are on, place the cream cheese onto one of the pancakes and flip one pancake on top of it as soon as it starts to bubble.Flip the remaining two pancakes when the surface of each starts to bubble as well. Flip the cream cheese pancake after a minute. Cook until each pancake is firm in the middle.Remove from heat and allow to cool slightly. Once they are cool enough to the touch, place each pancake into the french toast mix and allow to soak for 10 seconds on each side.Return each pancake to the pan long enough to cook the french toast mixture, approximately 1-2 minutes.Remove from heat and top with your toppings of choice! I topped mine with blueberries, raspberries, toasted coconut, maple syrup, 1 crushed walnut, and a dollop of Greek yogurt (toppings not calculated into the nutrition breakdown).