Ingredients:

  • 1 cup (112g) blanched almond flour
  • 2 large (100g) eggs, room temperature
  • 2 tbsp (30ml) maple syrup
  • 2 tbsp (30ml) unsweetened almond milk
  • 1 tsp (5g) baking powder
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Whisk the almond flour, baking powder, and salt together in a large bowl to remove any clumps.
  2. In a separate small bowl, beat the eggs, maple syrup, almond milk, and vanilla extract until combined.
  3. Pour the wet ingredients into the dry and whisk until a smooth, ivory-colored batter forms.
  4. Let the batter rest for 2 minutes to allow the baking powder to activate.
  5. Heat your skillet over medium-low heat and lightly grease with butter or coconut oil.
  6. Pour approximately 1/4 cup (60ml) of batter for each pancake. Cook for 3-4 minutes until small bubbles form on the surface and the edges look set.
  7. Flip the pancakes in one swift motion and cook for another 2-3 minutes until deep golden-brown and springy to the touch.