In a large blender, combine the cream cheese, eggs, almond milk, and vanilla extract. Blend until smooth.
Add the almond flour, protein powder, sweetener, baking powder, and cocoa powder and blend again until well combined and smooth.
Heat a large nonstick skillet or griddle over medium heat and lightly grease with a little oil. Use about 3 tablespoons of batter for each pancake. Cook until bubbles begin to appear on the tops and the edges are set and dry, 3 to 4 minutes.
Carefully wiggle a thin-bladed spatula under the pancakes and flip over. Continue to cook until the second side is nicely browned, another 3 or 4 minutes. Repeat with the remaining batter, adding more butter or oil to the pan as needed.
You should get about 18 4-inch pancakes.