Preheat griddle or pan over medium high heat (about 325-350°F).
Mix ingredients together in a blender or bowl with electric mixer. Pour batter onto hot griddle.
Flip them when the edges start to dry and tops are bubbling. Remove when both sides have browned.
Makes about 24 small silver dollar size. Larger size can be made if desired. If needed, the almond flour can be sifted up to 4 times to make the pancakes less grainy. For fluffier pancakes, try adding a small amount of vinegar (up to 1 tablespoon) or use baking powder instead of soda.Another way to get fluffier pancakes is to add the egg yolks directly into the batter and beat the egg whites in a separate bowl. After the egg whites have reached soft peaks, gently fold them into the batter.Pancakes can be frozen and reheated in the microwave for about 20 seconds on high for each serving. Larger batches can be placed in oven at 350°F for about ten minutes.Watch me make this recipe on YouTube!