Set out a large mixing bowl. Place the almond flour, brown sugar, baking powder, salt, and cinnamon in the bowl. Whisk well.
In a measuring pitcher, whisk together the eggs, almond milk, and vanilla extract. Whisk the wet mixture thoroughly into the dry mixture. Set aside.
Place a nonstick skillet over medium heat. Once hot, place a small dollop of butter or oil in the skillet. Using a ¼ cup scoop to portion the pancake batter into the hot skillet.
Cook for 2-3 minutes per side. Use a thin spatula to flip the pancakes. Raise or lower the temperature as needed so the pancakes cook through, yet stay golden on the outside.
Repeat with the remaining batter.
Once cooled, place leftover pancakes in an airtight container and keep in the fridge for up to 3-4 days.They also freeze quite well. Wrap individual pancakes in plastic wrap, and the stack together in an airtight container. Keep in the freezer for up to 3 months.