Mix the dry: Whisk almond flour, baking powder, cinnamon, and salt in a bowl.
2 cups blanched almond flour, 2 teaspoon baking powder, ½ teaspoon ground cinnamon, ½ teaspoon salt
Mix the wet: Beat the eggs, then stir in milk, honey, melted ghee, and vanilla.
3 eggs, ½ cup almond milk, 1 tablespoon honey, 2 tablespoon ghee, butter or olive oil, 1 teaspoon vanilla extract
Combine: Pour the wet mix into the dry and stir just until smooth. Add a splash more milk if the batter is too thick.
Heat the pan: Warm a skillet (or set a griddle to 325°F) over medium-low heat. Lightly oil it. I like to use ghee as it doesn't turn brown like regular butter. It’s ready when a few drops of water sizzle and vanish right away.
Cook: Scoop about ¼ cup batter per pancake. Flip once bubbles form and the edges look set. Cook until both sides are golden.
Serve: Keep them warm in a low oven or eat right off the pan with your favorite toppings.
