In a medium bowl whisk together the almond flour, eggs, almond milk, vanilla bean paste, and baking powder until the batter is smooth and no lumps of flour remain.

Let the batter rest for 3 to 5 minutes to allow the almond flour to hydrate and the baking powder to activate.

Heat a large nonstick skillet over medium to medium low heat and brush lightly with oil.

When a small drop of batter sizzles on contact, spoon 1/4 cup of batter per pancake onto the skillet, gently shaping each portion into a round.

Cook the pancakes on the first side for 2 to 3 minutes, until the edges look set and the bottoms are golden.

Carefully flip each pancake with a thin spatula and cook the second side for 1 to 2 minutes, until the centers feel springy to the touch.

Transfer cooked pancakes to a warm plate and repeat with the remaining batter, lightly oiling the skillet between batches as needed.

Serve warm with turkey halal smoked turkey strips or smoked turkey, a handful of low carb berries, or sugar free syrup.