Gluten-free almond milk pancakes

Guidelines

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  In a blender, pulse the ingredients until smooth: cream cheese (or cashews), eggs, almond milk, almond flour, vanilla, cinnamon and salt.
  
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  In a medium frying pan (9 inches / 23 cm) over low-medium heat, add just enough oil to cover the surface of the pan once melted. Once the pan is hot, add about 5 tbsp. tbsp (75 ml) and quickly, turn the pan in all directions to spread the mixture well to the edge and thus make a thin pancake.
  
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  Once the rim is cooked, take a spatula to loosen the rim slightly from the pan. You have to be delicate since the crepe is thin (note that the first crepe is the most difficult to flip). Take the pancake with your fingertips and, supporting it with the spatula, turn it sideways. Cook until slightly browned.
  
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  Repeat until no pancake mix remains. Serve with a drizzle of cream, berries, sugar-free maple syrup or lactose-free chocolate mousse.