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In a small bowl, mix together the almond flour, baking powder, powdered sweetener, and salt.
In a larger bowl, whisk together the almond milk, eggs, melted butter, and vanilla extract.
Pour the dry ingredients into the wet ingredients and use a baking spatula to mix until well combined.
Heat a large skillet over medium-low heat.
Melt 1 tablespoon of butter and add pancake batter (a little less than ¼ cup per pancake). Cook for a few minutes, until you start to see bubbles, like with normal pancakes. Then flip the pancakes, and cook for a few more minutes, until cooked all the way through.