In a medium bowl, whisk the eggs, vanilla, milk, stevia, and salt.
Gradually whisk in the almond flour. Whisk patiently until very smooth and free of lumps. Whisk in the baking soda.
Heat a nonstick double burner griddle over medium heat for 4-5 minutes. Spray it with oil. Use a 4-tablespoon scoop to scoop out the pancakes into the griddle. My griddle fits 6 pancakes, so I work in two batches.
Cook the pancakes for about 3 minutes on each side until puffed, golden brown, and cooked through.
Serve immediately.
Video
Notes
Occasionally, baking soda can cause a reaction in baked goods, resulting in an ammonia smell. If you're concerned about it happening, use a tablespoon of fresh, gluten-free baking powder instead.
It's best to measure almond flour by weight and not by volume. Two cups of super-fine almond flour weigh 8 ounces.
You can use butter to grease the griddle instead of oil.
Keep the leftovers in the fridge, in an airtight container, for up to four days. Cool them completely before refrigerating them. You can also freeze them in freezer bags. Separate them with wax paper if you stack them.
I use a significant amount of vanilla extract in this recipe. It's OK to use less; you can use one tablespoon if you think two would be too much.
Almond flour tends to be lumpy, especially if stored in the fridge or freezer. It's a good idea to sift it into the batter. I place mounds of it in a strainer and use the back of a spoon to push it through.
If you don't own a griddle, you can cook the pancakes in two 12-inch nonstick skillets. You can add 3-4 pancakes to each skillet, depending on how big you make them.