Preheat frying pan/griddle over medium heat.
Place all of the liquid ingredients into your blender, then place all of the dry ingredients on top. Cover and blend on low to start, then increase to high and blend at least 1 full minute.
Please note: The batter will be very thick like a thick cake batter. If it is too thick for your liking, a simple option to correct the consistency is to simply add an additional tbsp of coconut milk to the batter one tbsp at a time, blending thoroughly before adding another tbsp, until the desired consistency of batter is reached. Adding extra milk may make the pancakes a bit thinner (depending upon how much extra milk is added), but it should not dramatically impact the flavor.
Grease preheated frying pan with ghee, butter or coconut oil.
Ladle a spoonful of batter onto the griddle to form a small pancake .
Cook for a few minutes, until pancakes begin to dry out at edges and the bottoms are a golden brown. It’s important to keep a careful eye on them as almond flour pancakes burn easily. (I like to take a little peek under one of the pancakes to check, before flipping.)
Carefully flip and cook another few minutes until done, but not over-browned.