Take 200 grams of almonds and grind them in a blender or food processor until you get a fine almond flour consistency. Set aside.
In a large mixing bowl, whisk together 2 large eggs, 120 ml of milk (dairy or non-dairy), 1 teaspoon of vanilla extract, and 2 tablespoons of honey or maple syrup.
Gradually add the almond flour to the wet ingredients, mixing well to combine. Add 1 teaspoon of baking powder and a pinch of salt, and mix until a smooth batter is formed.
Heat a non-stick pan or griddle over medium heat. Grease it lightly with a little oil or butter.
Pour about 60 ml (1/4 cup) of batter onto the pan for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
Serve the pancakes warm with your choice of toppings, such as fresh fruits, honey, or maple syrup.