Combine Dry Ingredients: In a large mixing bowl, whisk together the almond flour, baking powder, sweetener (if using), and salt. Ensure there are no lumps in the almond flour.

Whisk Wet Ingredients: In a separate bowl, whisk together the eggs, almond milk, melted coconut oil or butter, and vanilla extract.

Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix; a few small lumps are okay. Overmixing can develop the gluten in the almond flour (which is already low), resulting in tougher pancakes.

Heat the Griddle: Preheat a non-stick griddle or pan over medium heat. If using a pan, lightly grease it with coconut oil or butter.

Portion the Batter: Pour ¼ cup of batter onto the hot griddle for each pancake.

Cook the First Side: Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges look set. The edges should be golden brown, and the center still slightly jiggly. This indicates that the pancake is ready to flip.

Flip and Cook the Second Side: Carefully flip the pancakes with a spatula and cook for another 1-2 minutes, or until golden brown and cooked through.

Keep Warm (Optional): Place the cooked pancakes on a plate in a warm oven (200°F) to keep them warm while you cook the remaining batter.

Repeat: Repeat steps 5-7 with the remaining batter, adding more coconut oil or butter to the griddle as needed.

Serve: Serve your delicious almond flour pancakes immediately with your favorite toppings!