In a bowl, whisk together almond flour, gluten-free all-purpose flour, protein powder, baking powder, and salt.

In a separate bowl, whisk eggs, almond milk, melted butter, maple syrup, and vanilla extract.

Add the wet ingredients to the dry ingredients and stir until smooth. Let the batter rest for 5 minutes.

Heat a non-stick pan over medium heat and lightly grease with oil or butter.

Pour about 1/4 cup of batter per pancake onto the pan, spreading slightly if needed.

Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for another 1–2 minutes.

Repeat with the remaining batter, adjusting heat if necessary.

Serve warm with toppings of choice.