In a medium mixing bowl, whisk together the almond flour, baking powder, and sea salt until well combined.

In a separate small bowl, beat the almond milk, eggs, maple syrup, and vanilla extract until the mixture is smooth.

Gently pour the wet ingredients into the dry ingredients, stirring until just combined. If the batter appears too thick, gradually add additional almond milk. And if it is too runny, add more almond flour to thicken it.

Preheat a non-stick skillet over medium-low heat and lightly brush it with olive oil. Using a ¼-cup measuring cup, scoop and pour the batter onto the skillet to form small pancakes. Keep in mind almond flour batter is more fragile than traditional pancake batter and smaller pancakes are easier to flip.

Cook each pancake for 1 to 2 minutes on one side, or until small bubbles form on the surface and the edges appear set. Carefully flip the pancakes and cook for an additional 1 to 2 minutes on the other side. Almond flour can brown more quickly than wheat flour so you can adjust the heat to prevent over-browning.

Serve the pancakes warm with a drizzle of maple syrup. I sometimes top them with fresh berries and a bit of Greek yogurt for added protein.