Add in eggs, almond flour, almond extract, and cinnamon and whisk to combine. Let it sit for a few minutes.
Preheat a small pan on medium, spraying well with cooking spray to avoid sticking.
Add half the batter to the pan, spreading it a bit if necessary for even cooking. Cook for 3 minutes on 1 side. I use a spatula to to peek under it carefully to assess medium browning before flipping and cooking for a maximum of 1 minute on the other side. Set aside on a plate.
Repeat cooking with the other half of the batter.
Top the pancakes with sliced strawberries, chopped almonds, a dollop of almond butter.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2015/04/13/3-ingredient-pancakes-gluten-free/