Almond flour should be more popular than it is. It is becoming a popular alternative to normal wheat flour in certain groups of people. Almond flour is relatively low in calories, low in carbohydrates, is full of real nutrients and tastes slighter sweeter than traditional white flour (which is bland and terrible).
Almond flour is great for pancakes, waffles and other traditionally heavy carb breakfasts. Anything made with almond flour just feels a little lighter, sweeter in a pleasant way, but fills you up nicely because it is made from protein-rich nuts. You can mix it with buckwheat flour or something else for a different effect.
Almond flour is made from ground up almonds. That means it is full of protein and other good stuff. The process of making almond flour out of nutty, course almonds involves blanching the almonds in boiling water to get the skins off, and then grinding and sifting the innards into a fine flour. You have to also dry it out in between.
Or you can buy almond flour and have it shipped to your house where someone else has done the work. If you are really concerned about quality, go for organic almond flour where you know there is nothing else in it but almond flour.
Almond flour is not almond meal. Almond meal is ground up from almonds with the skin intact, resulting in a coarse, slightly chunkier texture than nicely ground almond flour. The difference is important for recipes where texture is a key aspect of the finished food product using almond flour or almond meal.