In a small bowl, whisk two eggs

In a medium bowl, combine the almond flour, salt, cinnamon, and nutmeg

Add the vanilla extract and eggs to the dry ingredients. Mix with a wooden spoon to combine

Add water, and stir

Heat 1 tablespoon of grass fed butter or coconut oil in a large non stick skillet

Using 1/8 cu, scoop the batter into the frying pan, leaving enough space in between the pancakes to flip

Cook 2 minutes on the first side, flip, and cook for another 1 to 2 minutes. Add additional cooking far as needed

Top with your choice of grass fed butter or coconut oil and a sprinkle of cinnamon.

Server with any fresh fruit you may have on hand