Place almond flour, baking powder, kosher salt, ground cinnamon, and ground nutmeg in a medium mixing bowl. Whisk until well combined, breaking the large chunks of almond flour.

In a separate, large mixing bowl, whisk together the almond milk, eggs, and vanilla extract until well incorporated.

Add the dry ingredients to the wet ones and whisk until just combined, and you have a homogeneous batter.

Heat a tablespoon of butter or vegetable oil in a 10-inch nonstick skillet over medium-low heat until it is melted.

Using a ¼ cup measuring cup (approximately 2.54 oz/72 g.), scoop the batter into the skillet. Using a spatula, gently spread it to form a 3 ½-inch circle. Continue with one more or as many as your pan will accommodate, but make sure not to crowd the skillet.

Let it cook for 4 minutes, and once it is lightly browned, flip and cook for another 4 minutes. Low and slow heat is the key here, so do not rush the process.

Transfer them to a plate and repeat the process with the remaining batter, using the remaining vegetable oil.

When ready to serve, top it off with fresh berries and a drizzle of maple syrup.