Low-Carb Almond Cinnamon Pancakes

Whisk egg whites in a large bowl until soft peaks form, about 5 minutes.

Sift together almond flour, baking soda, baking powder, and cinnamon in a separate bowl. Fold mixture into beaten egg whites. Stir in vegetable oil and vanilla extract.

Slowly add almond milk to mixture; use a spatula and folding method to gently mix until batter is well combined.

Heat a lightly oiled griddle over medium-low heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 4 to 5 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Repeat with remaining batter.