In a large mixing bowl, whisk together the almond flour, collagen powder, eggs, water, honey, baking soda, and salt.
Heat a skillet or griddle over medium-low heat until a drop of water sprinkled on the pan sizzles immediately. Brush the pan with oil and let heat for a few seconds.
Ladle a scant ¼ cup of pancake batter onto the pan for each pancake. Cook until the bottoms are golden brown and the edges appear dry, about 5 minutes. Gently flip and cook for another 1½ - 2 minutes or until the bottoms are browned and the pancakes feel firm to the touch. Keep the cooked pancakes warm in the oven while preparing the rest. Serve warm.