In a blender, add lemon juice, eggs, cream cheese, almond flour, baking powder, sweetener, and poppy seeds; blend for several seconds, or just until combined. Batter should resemble that of a normal pancake-batter.
Set batter aside for 3 to 4 minutes.
Heat up a griddle pan over medium heat.
For each pancake, pour a ¼ cup of batter onto the heated griddle pan; cook until bubbles start to form on top.
Flip the pancakes over and continue to cook for a minute, or until browned on both sides. (If using a skillet, see NOTES below)
Remove pancakes from pan.
Garnish with fruit and serve with maple syrup.