In a small bowl, mix the dry ingredients (almond flour, salt, baking powder, and sweetener)
In a larger bowl (enough to hold the complete batter), whisk the wet ingredients (almond milk, eggs, vanilla extract and butter)
Pour the dry ingredients into the wet and use a baking spatula to incorporate
Heat a large skillet to medium-low heat
Melt 1 tbsp of butter and add pancake batter (a little less than 1/4 cup per pancake). You know it’s time to flip them when you start to see the bubbles (like normal pancakes)