Preheat the oven to 200 F and set aside a baking sheet.
In large bowl, whisk together the almond flour, baking soda, salt, and cinnamon.
In a medium bowl, whisk together the eggs, milk, vanilla, and honey.
Add the egg mixture to the dry ingredients and whisk until combined. The batter should be fairly thick.
Heat a nonstick skillet over medium-high heat. Grease the skillet with a little butter or oil. Drop the batter onto the hot skillet, 2 tablespoons per pancake. (I usually cook 4 pancakes at a time.) Cook for about 2 minutes or until bubbles begin to appear. Flip the pancakes and reduce the heat to medium; cook for an additional minute. Remove the pancakes to the baking sheet and place in the oven to stay warm.
Cook the remaining pancakes, greasing the griddle between batches, and keeping each batch warm in the oven until ready to serve. Feel free to adjust the stovetop heat as needed – I find that medium high is a good place to start, but I end up turning the heat down to medium or else they will start to burn.
Serve the pancakes with butter, warm maple syrup, and fresh berries. These are also delicious with a dollop of Greek yogurt instead of butter.
*You can buy almond flour (or almond meal) in the baking section of most grocery stores. Or, make your own by finely grinding whole or slivered almonds in a food processor until powdery.