In a medium mixing bowl, whisk together the dry ingredients: almond flour, baking powder, and sea salt until well combined.

In a separate bowl, whisk together the wet ingredients: almond milk, eggs, maple syrup, and vanilla extract until smooth.

Gently pour the wet mixture into the dry ingredients and stir until just combined.

Preheat a non-stick skillet over medium-low heat and lightly grease it with oil.

Use a 1/4-cup measuring cup to pour the batter onto the skillet; cook for 1-2 minutes until bubbles form before flipping.

Once both sides are golden brown, transfer the pancakes to a plate, serve with maple syrup and desired toppings.