In a medium mixing bowl, combine the almond flour, baking powder, and salt, whisking until evenly distributed. This ensures that the dry ingredients are well incorporated for a smooth batter.

In a separate, smaller bowl, whisk together the almond milk, eggs, maple syrup, and vanilla extract until the mixture becomes uniform. The liquid ingredients should be well blended to create a cohesive batter.

Gradually pour the wet mixture into the bowl with the dry ingredients, stirring gently to combine. If the batter appears too thick, add a little more almond milk, one teaspoon at a time, until it reaches a pourable yet slightly thick consistency. Conversely, if the batter is too thin, lightly sprinkle in additional almond flour to adjust the texture.

Place a non-stick skillet over medium-low heat and allow it to warm up. Lightly brush the surface with extra-virgin olive oil to prevent sticking. Using a ¼-cup measuring cup, scoop the batter and pour small portions onto the pan. Since almond flour pancakes are more delicate than those made with traditional flour, keeping them small will help them hold their shape.

Cook each pancake for about 1 to 2 minutes per side, adjusting the heat as needed to prevent burning. As the skillet retains heat, consider lowering the temperature slightly after each batch to ensure even cooking. Almond flour pancakes tend to brown more quickly than regular pancakes, so watch them closely.

Serve warm, drizzled with additional maple syrup, or pair them with your favorite toppings for a naturally sweet and nutty breakfast treat.