In a large mixing bowl, whisk together the dry ingredients: almond flour, cinnamon, baking powder, salt, and monk fruit sweetener until well combined.
In another bowl, beat together the wet ingredients: eggs, water, avocado or coconut oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Gently mix until just combined. Avoid over-mixing to keep your pancakes fluffy.
Heat a non-stick skillet over medium heat. Lightly grease with a small amount of oil if needed.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
Remove the pancakes from the skillet and keep warm while you cook the remaining batter. Serve with your favorite toppings such as fresh berries, sugar-free syrup, or a dollop of Greek yogurt.
