Whisk the eggs, milk, vanilla, and melted butter until everything looks like it belongs together. Don’t overthink it—just smooth and combined.

In a separate bowl, mix almond flour, baking powder, and salt. If you’re feeling fancy, whisk to break up any lumps.

Pour the wet into the dry and stir until a thick batter forms. If it feels too thick, add a splash more milk; if it’s too runny, add a touch more almond flour.

Let the batter rest for 5 minutes. This helps the almond flour hydrate and prevents a crumbly pancake apocalypse.

Heat a nonstick skillet over medium heat and lightly grease it. Drop 1/4 cup scoops of batter onto the pan.

Cook 2–3 minutes until bubbles form on the surface and the edges look set. Flip carefully and cook another 2 minutes on the other side.

Transfer to a plate, stack tall, and drizzle with sugar-free syrup. Add yogurt or berries if you want a little drama on top.