Fluffy Almond Flour Pancakes (Healthy, Gluten Free, Paleo)

In a large mixing bowl, whisk the eggs until smooth and slightly frothy.

Then whisk in the almond milk, maple syrup, vanilla, melted oil and apple cider vinegar until smooth.

In the same bowl, sprinkle the almond flour, tapioca flour, baking soda and salt directly over the wet mixture. Whisk until a smooth thick batter forms.

Let the batter rest for 2 minutes. This helps the batter thicken for better pancake texture.

Heat a nonstick skillet or griddle over medium-low heat and lightly grease with refined coconut oil or ghee. Depending on your stovetop you might need to adjust the heat between medium and medium low as you cook the pancakes.

Scoop about 2 tablespoons batter per pancake. Cook 2–3 minutes, until bubbles form and the edges look set. Flip and cook another 1–2 minutes until golden brown.