Mix the dry ingredients: In a medium bowl, whisk 2 cups almond flour, 2 teaspoons baking powder, 2 tablespoons granular sweetener, and 1/4 teaspoon salt until evenly combined and lump-free.

Whisk the wet ingredients: In another bowl, whisk 3 large eggs, 3/4 cup unsweetened milk, and 1 teaspoon vanilla until smooth.

Combine: Pour the wet ingredients into the dry. Stir with a spatula just until no dry spots remain. If the batter looks very thick (like paste), add 1–2 tablespoons more milk. You want a thick but scoopable batter that slowly mounds off a spoon.

Preheat the pan: Heat a nonstick skillet or griddle over medium-low to medium heat. Add a light coating of butter or oil. Give the pan a minute to get evenly hot—almond flour browns quickly.

Portion and cook: Scoop 2–3 tablespoons batter per pancake (about 3-inch rounds). Gently spread with the back of a spoon to an even thickness. Cook until edges look set and the bottoms are golden, 2–3 minutes.

Flip carefully: Slide a thin spatula under the pancake and flip. Cook another 1–2 minutes until the centers feel springy and cooked through.

Repeat: Adjust heat as needed to avoid over-browning. Add more butter or oil between batches as the pan dries out.

Serve: Stack warm with your favorite toppings: butter, sugar-free syrup, fresh berries, or a dollop of Greek yogurt.