In a medium bowl, combine the almond meal, salt, baking soda and cinnamon and set aside.

In a large bowl, whisk the eggs then slowly stir in the dry ingredients.

Stir in about ⅔ of the milk and then slowly add the rest until you get a pancake like consistency.

You may need to make one or two and alter the batter a little bit.

Heat a large non-stick frying pan over medium heat.

Spoon the batter into the pan and cook until bubbles appear then flip the pancake.

Cook for another minute or two.

Keep warm on a plate wrapped in a tea towel.

Repeat with the remaining batter. You can make them any size you like.

Serve with coconut yoghurt and berries