Did you add the psyllium husk? Psyllium will form a gel to thicken the batter and make the pancakes fluffier.

Does not form what so ever.
It was exactly what you’d think eggs and cheese would look like. The small amount of almond flour that was used as a substitute helped it hold form a little but not like a pancake (cooked until browned). The taste and presentation were both awful.

If you use the powder, you'll need to use about half as much.

A small amount of psyllium shouldn't hurt an egg fast. You can use the sweetener conversion chart to substitute the sweetener used. However, I don't recommend using bulk sweeteners on an egg fast.