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In large bowl, whisk together the eggs, milk, oil, pure maple syrup, vanilla and almond extract together until smooth and well combined. Next, add in almond flour, baking soda and a pinch of salt; stir with spoon until well combined.
Lightly coat a large nonstick skillet with butter, olive oil or coconut oil and place over medium heat. Once oil or butter is hot, drop about 1/4 cup of batter onto the skillet. It's important to cook until bubbles appear on top and the edges are well cooked.
Flip cakes and cook until golden brown on underside, 2 minutes. If you find that the pancakes are browning too quickly then you need to lower your skillet heat a bit. I normally start on medium or medium low, then decrease to lower heat later so that my pancakes don't burn.
Wipe skillet clean and repeat with more butter/oil and remaining batter. Makes 3 servings, 2 pancakes each (6 pancakes total).