Whisk together the eggs in a small mixing bowl.

Combine almond flour, salt, nutmeg and cinnamon into a medium mixing bowl.

Add vanilla extract and eggs to the dry ingredients.

Add water, and stir.

Heat butter in a large pan.

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

Cook 2 minutes on the first side, flip, and cook for another 1 - 2 minutes.

Serve with your choice of fresh fruit and enjoy.