Combine cream cheese, eggs, vanilla, sugar substitute, maple extract, and cinnamon to blender. Add melted butter if making waffles. Blend until combined well. Add baking powder and coconut flour, blending again until well combined.
For pancakes, pour batter onto greased pan over medium heat to form circles between 4-6 inches diameter. Flip pancakes when the edges begin to harden and the surface begins to bubble. Cook on other side until golden brown.
For waffles, add batter to preheated waffle iron. Cook 5-7 minutes or until golden brown.
Serve with butter and sugar free syrup, natural peanut butter and low-carb jam, or low-carb toppings of choice.