Whisk the dry ingredients. In a medium bowl, combine almond flour, protein powder, baking powder, salt, and any dry spices.

Mix the wet ingredients. In another bowl, whisk eggs, 1/3 cup milk, vanilla, and sweetener (if using) until smooth.

Combine to make the batter. Pour wet into dry and stir gently. If the batter looks thick, add milk a tablespoon at a time until it’s scoopable and slow-pouring, like yogurt.

Rest the batter. Let it sit for 5 minutes so the almond flour hydrates. This helps the pancakes hold together.

Preheat the pan. Heat a nonstick skillet or griddle over medium-low. Add a little butter or oil and swirl to coat.

Cook the pancakes. Scoop 2–3 tablespoons of batter per pancake. Spread slightly with the back of a spoon. Cook 2–3 minutes, until edges look set and small bubbles appear. Flip gently and cook 1–2 minutes more until golden.

Adjust heat as needed. Almond flour browns quickly. If they darken too fast, lower the heat.

Serve warm. Top with a pat of butter, Greek yogurt, berries, or a drizzle of sugar-free syrup.