Whisk together almond flour, tapioca starch, baking powder, guar gum and salt.
Add milk, melted butter, apple cider vinegar and eggs to dry mix and combine thoroughly. Let the batter sit for one minute, it will thicken slightly on it’s own. Mix again.
Lightly grease griddle or frying pan then pour about 1/4 of a cup of batter into the pan. Cook on medium heat. When little bubbles form on the surface, the pancake is ready to be flipped. Stack cakes and serve with butter and maple syrup. Enjoy!!