In a mixing bowl, combine the protein powder, almond flour, baking powder, and salt. Mix until well blended.

Add whisked eggs, almond milk, and vanilla extract and mix until the batter is smooth and free of lumps. If the batter is too thick, add a bit more almond milk, one tablespoon at a time, until it reaches a pourable consistency.

Preheat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or a small amount of coconut oil.

Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 1-2 minutes, until golden brown.

Serve warm with your favorite low-carb toppings, like berries or sugar-free syrup.