Combine the almond flour, baking soda, salt and cinnamon in a medium bowl.
Lightly stir the ingredients until combined.
Put the eggs, coconut milk, coconut nectar and vanilla in a separate bowl and whisk together until combined.
Add the dry ingredients to the liquid and mix well.
Allow to rest for about 5 minutes.
Heat a cast iron skillet or griddle over medium heat and add butter or oil to the pan.
When melted, add the batter to the pan and allow it to cook for about 2 minutes.
Flip, cook for another minute or until pancakes are done.
Serve warm with butter.