Ingredients:

  • 2 cups super-fine blanched almond flour
  • 1 tsp baking powder
  • 0.5 tsp ground cinnamon
  • 0.25 tsp sea salt
  • 3 large eggs, room temperature
  • 0.33 cup almond milk
  • 1.5 tbsp maple syrup
  • 1 tsp pure vanilla extract
  • 1 tbsp melted coconut oil

Instructions:

  1. In a large bowl, whisk together the blanched almond flour, baking powder, cinnamon, and salt until no large clumps remain.
  2. In a separate medium bowl, beat the eggs then add the milk, maple syrup, vanilla, and melted coconut oil. Whisk until fully combined.
  3. Pour the wet ingredients into the dry ingredients. Stir until just combined; the batter will be thicker than traditional wheat batter.
  4. Let the batter sit for 5 minutes to allow the almond flour to hydrate for a fluffier texture.
  5. Pre-heat a griddle or skillet over medium-low heat and lightly grease with butter or coconut oil.
  6. Scoop about 2-3 tablespoons of batter per pancake onto the skillet, keeping them small (approx. 3 inches) for easier flipping.
  7. Cook for 3–4 minutes until small bubbles appear around the edges and the surface looks matte.
  8. Carefully slide a thin spatula under the pancake and flip. Cook for another 2–3 minutes until golden brown.
  9. Remove from heat and serve warm.