Arrange the almond flour (ground almonds) in a bowl with the yeast, salt and cinnamon or other ground spice. Stir with thin rods or a fork to break up the lumps. This step is optional.
Add the egg, liquid vanilla and milk, and mix well with the rods until you have a homogeneous dough without lumps. Cover with a cloth and let it rest for 15 minutes, or longer in the fridge.
Heat a skillet or non-stick griddle over medium-high heat and add a little oil. Sunflower or coconut are good options because they have a neutral flavor. Spread with kitchen paper to just grease a little.
Pour the dough little by little using the same approximate measurement. This time we use a 15 ml spoon well filled, to make about 16 small pancakes. This way the dough is better handled and there is less risk of them breaking.
When they come out bubbles, turn with a fine spatula and cook on the other side for a few more minutes until golden brown to taste. Do not overload the pan. Serve with natural cottage cheese and fruit.