In a large bowl, whisk together the eggs, sugar, melted butter, milk, vanilla extract and water.

In a medium bowl, whisk together the almond flour, psyllium husk, baking powder and salt.

Add the dry ingredients to the liquid ingredients and whisk until just combined.

Let the batter sit for 3-5 minutes to thicken.

Heat a large nonstick skillet over medium-low heat. If your skillet is a good nonstick pan it shouldn't need any cooking spray, and the spray can actually burn fast if the pan is new. If the nonstick coating on your pan is a bit worn-off, spray the pan with cooking spray.

Scoop 2-tablespoons of batter per pancake into the hot skillet and use the spoon to spread it a bit so the pancake is about 2 ½” in diameter. You should be able to fit about 3 pancakes in the skillet.

Immediately, cover the pan with the lid and cook for about 3 minutes until the pancake begins to look set and bubbly. Uncover the pan and flip the pancakes, cover again, and cook for another 2-3 minutes or until fully cooked through. *You can test 1 pancake as a reference to ensure it’s cooked through and then you’ll know how long to cook the remaining pancakes for.

Enjoy pancakes right away.