Now I think these pancakes taste much better than the coconut flour ones.  I seem to always prefer almond meal in recipes.

Ingredients:

• 4 eggs (room temp.)
• 1 tsp vanilla
• 1 1/2 cups almond flour (meal)
• 1 cup raw milk
• 1 T honey
• 1 1/2 tsp baking soda
• 1 T butter (room temp.)

Directions:

1. Preheat griddle to 350 F.
2. Wisk eggs very well until frothy.
3. Wisk in remaining ingredients and let sit for a few minutes to thicken.
4. Melt butter on griddle and pour small pancakes.
5. When brown on one side turn to the other.
6. Use a spatula to turn, and a single rapid motion as these pancakes can be fragile.
7. Batter can be thickened as needed with a little more almond meal.
8. Serve hot with your choice of toppings.