In a food processor or blender, combine the almond flour, avocado or coconut oil, eggs, vanilla extract, baking powder, sweetener, and salt. Blend on low speed.

While blending, slowly add in the melted butter until the mixture is smooth and fully incorporated.

Gradually mix in 2 to 4 tablespoons of water. The goal is to achieve a thick batter consistency, akin to that of brownie batter.

Allow the batter to rest for 5 minutes before cooking.

Preheat a griddle or non-stick skillet over medium-low heat. Grease lightly with butter.

Use a 1/3 cup measuring cup to pour the batter onto the griddle, forming pancakes.

Cook until the edges appear set, bubbles form on the surface, and a spatula can easily slide underneath, indicating readiness to flip.

Flip the pancakes and cook for an additional 30 seconds to 1 minute.

Serve warm, topped with a pat of butter and sugar-free maple syrup for the perfect finish.