Place all liquid ingredients into a blender then top with the dry ingredients and blend until well combined. If you don't have a blender, whisk together the dry and wet ingredients in separate bowls, then stir the wet into dry. Mix well.
Then, heat a pan or griddle over LOW heat, 250 degrees.
Lightly grease skillet and pour around ⅓ cup of batter into skillet and cook until it just starts to bubble and the bottom is golden brown. Flip and cook until the other side is golden brown as well. Repeat with the remaining batter. Serve immediately.
Notes
For grain-free baking powder, combine 1 part baking soda with 2 parts cream of tartar and 2 parts arrowroot, tapioca, or potato starch
If you don't have a blender: Whisk the dry ingredients in a large mixing bowl and whisk the wet ingredients in a medium-sized mixing bowl. Pour the wet ingredients into the dry and mix really well.
Almond flour burns easily so these need to cook over very low heat, about 250 degrees, or they will burn! Even on low heat, though, they cook fairly fast to watch them carefully!
Be sure to use finely ground-blanched almond flour or the pancakes will not turn out correctly.
For leftovers, store covered in the refrigerator for 3 to 5 days. To reheat, heat in the microwave or in a 350-degree oven for around 10 minutes. They can also be frozen! To freeze, place a piece of parchment paper between each pancake to keep them from sticking. Then, place in a freezer-safe baggie and freeze for up to 3 months.