Preheat an electric or stovetop griddle to 350 degrees F or heat a nonstick fry pan over medium heat.

Whisk the buttermilk, eggs, honey and vanilla together in a large bowl.

Add almond flour, baking powder, baking soda, sea salt and cinnamon and whisk until smooth.

Let the batter rest for 1-3 minutes until slightly thickened.

Melt ½ tablespoon butter onto the preheated griddle and spread it out with a spatula to ensure it’s evenly distributed over the surface.

Pour the batter in ¼ cup portions onto the pre-heated, buttered griddle.

Cook on the first side for about 2-3 minutes or until the middle begins to bubble and the sides look set.

Flip and cook for 1-2 more minutes until the second side is browned and the pancakes puff slightly.

Repeat until all the batter has been used, melting fresh butter onto the griddle with each new batch of pancakes.

Serve warm with maple syrup.