Whisk together the eggs, rice malt syrup, vanilla and milk.
Add in the almond meal, salt, raw cacao, cinnamon and baking powder and mix until smooth.
Melt some coconut oil, butter or ghee in a large pan on medium heat. Add in 1/4 cup of the pancake mixture into the pan. Cook until the sides of the pancake firm up and a few bubbles escape from the top, about 3 minutes.
Carefully flip the pancakes and cook for another 45 seconds. Remove from the heat and repeat with remaining mixture.
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