In a mixing bowl, whisk together the almond flour, baking powder, and salt.

In another bowl, blend the cream cheese and eggs until smooth.

Pour the wet mixture into the dry ingredients and stir until just combined.

Add the almond milk gradually until you reach the desired consistency.

Heat your non-stick skillet over medium heat and grease lightly with oil or butter.

Use a ladle to pour batter onto the skillet, forming pancakes about 3 inches in diameter.

Cook the pancakes for about 2-3 minutes, or until bubbles appear on the surface.

Carefully flip the pancakes and cook for an additional 1-2 minutes until golden brown.