In a medium bowl, stir together the almond flour, coconut flour (if using), baking powder, and salt until evenly combined with no clumps.
In a separate bowl or the same bowl for one-bowl cleanup, whisk the eggs, milk, melted butter, maple syrup, and vanilla until glossy and smooth.
Pour the wet into the dry and stir gently until combined. Thin slightly with a tablespoon or two of milk if needed. Let the batter rest 4–5 minutes so the flours absorb liquid and the batter thickens.
Heat a nonstick skillet or griddle over medium-low to medium heat. Add a small smear of butter or a teaspoon of oil and wipe around with a paper towel so the surface is lightly greased.
For medium pancakes, spoon about 2–3 tablespoons of batter per pancake onto the skillet. They won’t spread much—nudge into round shapes. Cook until small bubbles appear and edges set, about 2–3 minutes.
Slide a thin spatula under the pancake and flip when the underside is golden brown and the top has set. Cook the second side 1–2 minutes until golden and cooked through.
If pancakes brown too quickly, lower the heat. If they take too long to color, raise it slightly. Aim for even golden-brown color on both sides.
Transfer finished pancakes to a plate and tent loosely with foil while you cook the rest. Stack, top, and serve warm with desired toppings.
Notes
Tender, slightly nutty almond flour pancakes that are naturally gluten-free, quick to mix in one bowl, and perfect for weekend breakfasts or a relaxed brunch. Fluffy-ish, forgiving, and great with syrup, berries, or a swipe of butter.
