In large bowl, mix together the eggs, almond milk, and vanilla together until well combined. Add in almond flour, baking soda and a pinch of salt; stir with spoon until combined.

If using blueberries, fold them with wooden spoonin until incorporated.

Lightly coat a large nonstick griddle or skillet with butter, olive oil or coconut oil and place over medium low heat. Drop about six ¼ cup dollops of batter onto the griddle. It's important to cook until bubbles appear on top and the edges are well cooked.

If using a skillet, you will need to work in batches of two pancake at a time.

Flip pancakes and cook until golden brown on underside, about 3-4 minutes. If you find that the pancakes are browning too quickly then you need to lower your skillet heat a bit.