The Best Almond Flour Pancakes

Ingredients

• Wet Ingredients
• 2 eggs, at room temperature
• 1/3 cup coconut milk or almond milk (any milk will work)
• 1 tablespoon olive oil, melted coconut oil, or melted butter
• 1/2 tablespoon pure maple syrup or coconut sugar, optional
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional, but recommended for yummy flavor!)
• Dry Ingredients
• 1 ¼ cup packed fine blanched almond flour (do not use almond meal)
• ¼ teaspoon baking soda (or sub 1 teaspoon baking powder)
• 1/4 teaspoon salt
• Butter, olive oil or coconut oil, for greasing the pan
• Optional add-ins:
• blueberries, fresh or frozen
• mini dairy free chocolate chips

Method

1. In large bowl, whisk together the eggs, milk, oil, pure maple syrup, vanilla and almond extract together until smooth and well combined. Next, add in almond flour, baking soda and a pinch of salt; stir with spoon until well combined.
2. Lightly coat a large nonstick skillet with butter, olive oil or coconut oil and place over medium heat. Once oil or butter is hot, drop about 1/4 cup of batter onto the skillet. It's important to cook until bubbles appear on top and the edges are well cooked.
3. Flip cakes and cook until golden brown on underside, 2 minutes. If you find that the pancakes are browning too quickly then you need to lower your skillet heat a bit. I normally start on medium or medium low, then decrease to lower heat later so that my pancakes don't burn.2 min timer
4. Wipe skillet clean and repeat with more butter/oil and remaining batter. Makes 3 servings, 2 pancakes each (6 pancakes total).