To make the pancakes, in a large bowl, add flours, sea salt, cinnamon, baking powder, and sugar and whisk.
Add almond milk, vanilla extract, and oil. Whisk until uniform.
Fold in blueberries and cream cheese.
Heat a large griddle, over medium heat and add oil or buttery spread.
Ladle batter onto griddle in 2 teaspoon-sized dollops and cook pancakes until golden, about 4 minutes per side.
When serving, place small dollop of cream cheese on top, if desired.