Heat a nonstick skillet greased with olive or coconut oil over medium heat.
Whisk eggs, nut milk, vanilla extract, and oil together.
Thoroughly whisk in almond flour and coconut sugar. Add salt.
Carefully add baking powder and mix thoroughly.
Ladle batter by the 1/8 cup onto the hot skillet. Cook for 1-2 minutes per side, until bubbles form.
Flip pancakes and repeat on the other side. Serve with butter or ghee, real maple syrup, coconut cream, and strawberries (or other desired pancake toppings).
For vegan pancakes, substitute two flax eggs or desired vegan egg substitute
To make two flax eggs, combine two tablespoons of ground flax seeds and 1/4 cup water in a bowl. Whisk to combine and rest for at least five minutes, until the flax has absorbed water and the mixture has thickened.