In a medium bowl, whisk together the almond flour, baking powder and salt.

In a small bowl, whisk together the almond milk, eggs, maple syrup and vanilla.

Pour the wet ingredients into a bowl with the dry ingredients and stir. If your batter is too thick pour in a little more almond milk until it resembles pancake mix. If its too thin, sprinkle a touch more almond flour.

Heat non stick skillet (pan) and brush pan with a little olive oil or butter. I love butter and use instead of oil to give it a crunchy buttery pancake style consistency. Heat pan to medium heat or when the butter is just doing a nice bubble (a bit of a sizzle).

Spoon in some of the mix into the heated pan. I find that a nice big tablespoon works and in a normal size pan you can nicely fit 4 of these in.

Cook the pancakes for 1-2 minutes each side. You can pretty much tell when they have a lovely brown colour. Flip them over (this is the hard bit).

Once cooked on each side, serve up. Add in fruits of choice a lavishing of coconut or greek yoghurt and drizzle some more maple syrup. You can't go past banana, maple syrup and yoghurt.