Preheat an oiled pan* on the stove over medium-low to medium heat. Set your oven to warm (150°F) and fit a baking sheet with a wire rack. Place the baking sheet in the oven.
In a medium bowl, whisk together the eggs and cream cheese.
Gradually add the almond or oat flour, whisking it in until the mixture is smooth.
Add the cinnamon and baking powder. Whisk until well blended.
Batter should be the consistency of typical pancake batter. If it's too thick, add a little cold water, 1 tablespoon at a time. Don't add too much, or the pancakes will be too "wet".
Drop the batter onto the hot pan and form into circles. Using a soup ladle, pour the batter into the pan.
Cook for about 1.5-2 minutes, until bubbles start to form. Flip and cook another 1.5-2 minutes, until browned on the other side. When the first batch of waffles is ready, place the cooked waffles on the wire rack in the warm oven to keep them warm.
Repeat with the rest of the batter.